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Tftousand 
Salads 



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Class JL: 

Book 



Copyright W. 



COPYRIGHT DEPOSIT 



Putnam's HomemaKer Series 





By Olive Green 


J, 


What to Have for Breakfast 


//, 


Everyday Luncheons 


///, 


One Thousand Simple Soups 


IV. 


How to Cook ShelUFish 


V. 


How to Cook Fish 


VI. 


How to Cook Meat and Poultry 


VIL 


How to Cook Vegetables 


VIII 


One Thousand Salads 




To be followed by 


IX. 


Everyday Desserts 


X. 


Everyday Dinners 



G. P. Putnam's Sons 
New York London 



ONE 
THOUSAND SALADS 



BY 

OLIVE GREEN 







G. P. PUTNAM'S SONS 

NEW YORK & LONDON 

Gbe Ifcnlcfcerbocfter ipregs 

1909 






Copyright, 1909 

BY 

G. P. PUTNAM'S SONS 



tTbe ^Knickerbocker preM, Hew £ork 



ICLA253046 



CONTENTS 



I. PROPER SALADS AND OTHERS 

II. SALAD DRESSINGS AND ASPICS 

III. FISH SALADS 

IV. MEAT SALADS 

V. VEGETABLE SALADS 

VI. FRUIT SALADS 

VII. EGG SALADS . 

VIII. CHEESE AND NUT SALADS 

IX. CHEESE DISHES 

X. — CANAPES 

XI. SANDWICH FILLINGS 

XII. BACK TALK . 

XIII. ADDITIONAL RECIPES 

INDEX . • • 



PAGB 

I 

6 

So 
88 

125 

226 
252 
262 
274 

343 
37o 
397 
398 

409 



111 







ONE THOUSAND SALADS 



PROPER SALADS— AND OTHERS 

In no phase of the culinary art is genius so 
necessary as in the compounding of a salad. 
An ignorant cook can roast a leg of mutton, 
broil a steak, or bake a potato. By a few 
moments' study of any good cook-book, she 
can achieve a passable soup or some simple 
dessert, but the making of the simplest salad 
will betray her skill — or the lack of it. 

It has been said that no one who does not 
love to cook can ever make a good salad. 
Observe the difference between the restaurant 
compound, heavily garnished and stiffly ar- 
ranged, and the epicurean dish made at the 
table by one who knows what he is doing! 

Fruit and vegetable salads only are per- 
missible at dinner. The fish and meat salads, 
with the heavier Mayonnaise, are suitable for 
luncheon, supper, high tea, and those Bohe- 
mian feasts which begin at the mystic hour 
of midnight. As the piece de resistance of a 
reception or wedding supper, or even at the 
home dinner table in summer, where no other 

i 



9 One TTbousant) Salafcs 

meat is served, the fish or meat salad with 
Mayonnaise holds an honored and proper 
place. 

Many a strange dish masquerades under the 
name of salad. Potato salad, for instance, is 
not a salad in any sense of the word. It is 
merely cold potato, with a cold sauce — good, 
no doubt, but not salad. 

The "boiled dressings," also, are not salad 
dressings, but cold sauces with which cold 
vegetables may be served. Contrary to a 
notion widely prevalent in the rural districts, 
salads cannot be made without oil. Olive- 
oil is as important to a salad as a door is to a 
barn, and, unless there is oil in it, it is n't 
salad, though it may be good, and as in- 
digestible as any salad that ever made one 
sit up with a hot water bag until four a.m. 

The boiled dressings are included in this 
book as a concession to people who "cannot 
use oil" and who wish to think they are eating 
salad. All of the boiled dressings are ap- 
propriate for potatoes and raw cabbage and 
a few other vegetables. They combine well 
with meat, fish, and vegetables in making 
sandwich fillings, and have their own distinct 
and proper uses, though they play no part 
whatever in the making of a real salad. 

Pure olive-oil is palest green in color, clear, 
almost as crystal, and has a faint, nutty, 
appetizing perfume. The native oils are 
well worthy of attention. A good quality of 



proper Salaog— -ano ©tbers 3 

oil comes in cans at $1.65 for two quarts. 
It should never be purchased in less than 
quart packages when economy is to be con- 
sidered. It should be kept in a dark, cool 
place, but should never be frozen. A two- 
quart can will last for a long time, unless too 
many Mayonnaises are made. 

Tarragon vinegar can be bought at most 
groceries, or it may be easily made by steeping 
the fresh herb in good vinegar. Celery 
vinegar may be made from celery seed and 
vinegar, and cucumber or chervil vinegar will 
bring a grateful hint of the garden in winter, 
when fresh salad materials are scarce. Many 
good salad-makers prefer to steep the onion and 
garlic in vinegar and use the vinegar in the 
dressing, rather than to use the minced onion 
and garlic in the salad. 

By the wise use of garlic is a good cook 
known. Outside of Bohemia, it is the fashion 
to turn up one's nose at the mention of the 
savory, but pungent herb. Yet these same 
people will speak appreciatively of the good 
cooking in France and Italy, or at the foreign 
restaurants, and wonder, vaguely, why Ameri- 
cans can never produce the same results. 

An astonishing amount of garlic can be put 
into a salad and its presence never be de- 
finitely known, but wisdom bids the salad- 
maker use very little. Rubbing the bowl 
with the cut surface of a clove of garlic will 
diffuse a delicate flavor all through the salad. 



4 One Gbousanft Salads 

Minced garlic may be soaked in French 
dressing for an hour or two, and the dressing 
strained and thoroughly beaten before serving. 
Or, in making French dressing, a bean of garlic 
is often rubbed smooth with the salt before the 
oil, pepper, and vinegar are added. 

It is usually better to make French dressing 
at the table, as the salad must be served 
as soon as it is thoroughly mixed. There 
should be no superfluous dressing in the bot- 
tom of the bowl. Every leaf should be coated 
evenly with the dressing. A Russian wooden 
bowl, and a boxwood fork and spoon are, 
for some occult reason, more attractive than 
anything else. In Spain, bits of bread are 
put into the salad bowl to absorb the super- 
fluous dressing and the bread is served with 
the salad. If the dressing is too sour to be 
palatable when bread is soaked in it, it is n't 
made right. 

Pickles and relishes may appropriately be 
sour — salads never. The true salad is fresh, 
piquant, well blended, and appetizing both 
in appearance and taste. Endless combina- 
tions are possible and many a successful 
salad is the result of a daring experiment with 
materials at hand. 

With the exception of onion, garlic, and 
parsley, ingredients for salad are cut — never 
chopped. The Dutch, Russian, and Polish 
salads — which are not really salads — are in a 
class by themselves. (So is hash.) 



proper Salaos— an& ©tbers 5 

Lettuce must be crisp, cold, and dry. 
Tomatoes must be drained in a colander, for 
liquids, other than the dressing, spoil a salad. 
Dry and tasteless materials may be given 
savor by marinating in French dressing. 

Salad-making requires the best of materials, 
a deft touch, a sense of harmony and propor- 
tion, and, more than all, the artist's love of his 
art. No dinner is complete without a salad. 
A poor one spoils the dinner, but a good one 
may redeem it from approaching failure. 

Cheese dishes, canapes, and sandwich fillings 
are included in this book because there hap- 
pened to be room for them, and because, in a 
way, they belong with salads. Cheese and 
salad are dear friends of long standing; so 
much so, indeed, that the hostess who can 
offer her guests a proper salad, a bit of good 
cheese, ripe fruit, fresh bread and butter, and 
a cup of perfect coffee, need not fear to ask 
king or emperor to dine. 

All of which is respectfully submitted by 

O. G. 



SALAD DRESSINGS AND ASPICS 

FRENCH DRESSING 

Put a pinch each of salt and paprika into a 
small bowl. Rub the inside of the bowl with 
cut garlic if desired. Put in four table- 
spoonfuls of the best olive-oil and stir until 
the salt is dissolved. Add one tablespoonful 
of vinegar and stir and beat until no separate 
globules of oil are visible. Cider vinegar or 
any of the flavored vinegars may be used. 
Sometimes three tablespoonfuls of oil are used 
to one of vinegar. 

SEASONINGS FOR FRENCH DRESSING 

To French dressing made according to 
directions given above may be added at 
discretion anchovy essence, anchovy paste, 
celery salt, celery pepper, chilli pepper, curry 
powder, pounded cardamon seed, minced 
chervil, minced chives, chutney, capers, 
grated cheese, caviare, minced garlic, onion, 
horseradish, mustard either made or dry, 
Worcestershire Sauce, mushroom, walnut, or 
tomato catsup, mint, parsley, thyme, savory, 
sage, marjoram, tarragon, minced olives or 

6 



<s 



Salad Dressings anD Hspics 7 

pickles, shrimp essence, sardine paste, chopped 
truffles or pimentos. 

FRENCH DRESSING FOR FRUIT 
SALADS 

Prepare according to directions given for 
French dressing, using lemon-juice or wine 
instead of vinegar and omitting the paprika. 
Fruit-juice, Claret, White wine, Brandy, Rum, 
Port, Sherry, Madeira, Rhine wine, and lime- 
juice are all used in dressing for fruit salads. 
If additional seasoning is desired, add powdered 
cinnamon, nutmeg, ginger or mace, or chopped 
candied fruits. For some salads sweet wine 
may be used in the dressing. 

MAYONNAISE 

Put an earthen bowl into a larger one con- 
taining cracked ice. Break into it the yolks 
of two fresh eggs, add a pinch each of salt 
and paprika and half a teaspoonful or more of 
dry mustard. Mix thoroughly and add oil 
drop by drop at first. A clear spot forming 
upon the egg is the test of the proper quantity 
of oil. Use a silver teaspoon for mixing and 
beat constantly. If the Mayonnaise should 
curdle, put it on the ice for an hour, or add a 
few drops of lemon-juice. When a cupful or 
more of oil has been used and the dressing is 
stiff enough to cut with a knife, add the 



8 $ne GbousanD Salaos 

juice of half a lemon, or more, according to 
taste. Cover with paraffine paper and keep 
on ice until ready to serve. For fruit salads, 
omit the mustard and pepper and at the last 
fold in a little cream whipped solid. Veal or 
chicken jelly may also be mixed with Mayon- 
naise. Chopped sweet herbs, pickles, olives, 
capers, onions, garlic, shrimp paste, horse- 
radish and caviare are used to season Mayon- 
naise. Chopped olives, pickles, and capers 
with a little onion or garlic, if desired, make 
Tartar Sauce when added to Mayonnaise. 

BOILED DRESSING— I 

Thicken a cupful of boiling cream with a 
tablespoonful of corn-starch rubbed smooth 
with a heaping tablespoonful of butter, take 
from the fire, cool, thin and season to taste 
with salt, pepper, mustard, and lemon-juice or 
vinegar. 

BOILED DRESSING— II 

Cook half a cupful of water with a tea- 
spoonful of corn-starch rubbed smooth in a 
little cold water; cool; mix three table- 
spoonfuls of French mustard with six table- 
spoonfuls of oil; add two teaspoonfuls of 
sugar, one teaspoonful of salt, and four 
tablespoonfuls of vinegar. Add the corn- 
starch mixture, mix thoroughly, add a table- 



Salad Dressings and Hspfcs 9 

spoonful of unsweetened condensed milk, and 
serve. 

BOILED DRESSING— III 

Bring to the boil one cupful of diluted 
vinegar, a tablespoonful each of butter and 
sugar, and salt and pepper to season. Cool, 
add two tablespoonfuls of thick sour cream, 
and serve. 

BOILED DRESSING— IV 

Mix three tablespoonfuls of sugar, two 
tablespoonfuls of flour, half a teaspoonful each 
of salt and celery salt, and a dash of cayenne. 
Add half a cupful each of vinegar and water 
and a tablespoonful of butter. Bring to the 
boil and add gradually one egg well beaten. 
Take from the fire, cool, and add a cupful of 
cream, whipped solid. 

BOILED DRESSING— V 

Bring half a cupful of vinegar to the boil, 
with two teaspoonfuls of sugar, half a tea- 
spoonful each of salt and mustard, and a dash 
of pepper. Thicken with one-fourth cupful 
of butter creamed with a teaspoonful of flour, 
and cook until smooth and thick, stirring 
constantly. Take from the fire and add the 
yolk of an egg well beaten. Cool, and if 



io ©ne GbouaanD Salaos 

desired add a cupful of sweet or sour cream 
or buttermilk. 

BOILED DRESSING— VI 

Boil half a cupful of vinegar with two 
teaspoonfuls of sugar, and salt, pepper, and 
mustard to season. Rub one-fourth cupful 
of butter to a cream with a teaspoonful of 
flour, pour the boiling vinegar on it, and cook 
for five minutes. Take from the fire and add 
one egg well beaten. Cool and serve. 

BOILED DRESSING— VII 

Beat the yolk of an egg with a teaspoonful 
of sugar, a pinch of celery seed, a tablespoonful 
of melted butter, and salt, pepper, and mustard 
to taste. Bring to the boil half a cupful of diluted 
vinegar, pour it upon the egg mixture, and add 
a teaspoonful of flour, rubbed smooth with a little 
cold vinegar. Cook in a double boiler until thick, 
stirring constantly, and chill. 

BOILED DRESSING— VIII 

Cream one tablespoonful each of butter and 
flour, add one egg well beaten, a teaspoonful 
of sugar, and a pinch each of pepper and 
mustard, and salt to taste. Add four table- 
spoonfuls of vinegar and cook slowly until thick. 
Cool, and just before serving, add a little whipped 
cream. 



SalaD Dressings and fleplcs u 

BOILED DRESSING— IX 

Mix a teaspoonful each of salt, sugar and 
flour with a pinch of dry mustard and a beaten 
egg. Add two tablespoonfuls of butter, 
three-fourths cupful of milk, a little pepper, 
and one-fourth cupful of diluted vinegar. 
Cook until thick in a double boiler, stirring 
constantly, strain, and cool. 

BOILED DRESSING— X 

Mix two teaspoonfuls each of sugar, flour, 
and salt with a teaspoonful of mustard, a 
beaten egg, half a cupful of cold water, and a 
dash of cayenne. Add one cupful of boiling 
diluted vinegar, mix thoroughly, add a table- 
spoonful of butter, one egg well beaten, and half 
a cupful of cream. Mix thoroughly and cool. 

BOILED DRESSING— XI 

Cream one-fourth cupful of butter and add 
gradually an egg beaten separately. Add 
two tablespoonfuls of sugar, and salt, mustard, 
and paprika to season. Add gradually a 
cupful of boiling diluted vinegar and cook 
until thick in a double boiler, stirring con- 
stantly. 

BOILED DRESSING— XII 

Thicken a cupful of cream with a table- 



ia ©ne Gbouaanfc Salafcs 

spoonful of flour rubbed smooth in cold water 
or milk, add two tablespoonfuls of powdered 
sugar, take from the fire, and when nearly- 
cool, add the stiffly beaten whites of two eggs. 
When quite cold, add two tablespoonfuls 
of oil, a teaspoonful each of salt and mustard, 
pepper to taste, and three tablespoonfuls of 
vinegar. Serve immediately. 

BOILED DRESSING— XIII 

Beat the yolks of two eggs with a table- 
spoonful of sugar and a teaspoonful each, of 
salt and mustard. Add gradually half a 
cupful of melted butter or oil, the beaten 
whites of the eggs, and half a cupful of lemon- 
juice or vinegar. Cook in a double boiler 
until it thickens, stirring constantly. 

BOILED DRESSING— XIV 

Mix a cupful of warm water, a tablespoonful 
of mustard, half a teaspoonful each of salt and 
sugar, and add gradually half a cupful of oil, 
cream, or melted butter. Bring to the boil, 
take from the fire, add two eggs well beaten, 
and cook until thick, stirring constantly. Take 
from the fire, add half a cupful of vinegar, and 
cool. 

BOILED DRESSING— XV 

Mix a heaping teaspoonful of mustard with 



Salafc Dressings an& Hspics 13 

two teaspoonfuls of powdered sugar, a tea- 
spoonful of salt and a dash of cayenne. Add 
gradually two tablespoonfuls of oil and two 
eggs well beaten. Add one-half cupful of 
diluted vinegar and cook in a double boiler 
until thick, stirring constantly. Strain and 
cool. 

BOILED DRESSING— XVI 

Beat the yolks of two eggs with salt, sugar, 
cayenne, and mustard to season. Add two 
tablespoonfuls of vinegar and cook until thick, 
stirring constantly. Take from the fire and add 
a teaspoonful of butter or oil and two table- 
spoonfuls of lemon- juice. Thin with cream be- 
fore serving. 

BOILED DRESSING— XVII 

Beat the yolks of two eggs and add slowly 
four tablespoonfuls of oil and two table- 
spoonfuls of vinegar. Cook in a double 
boiler until it begins to thicken, take from the 
fire and beat until cold. Add a pinch of salt, 
a teaspoonful of sugar, and two tablespoonfuls 
of French mustard. Add the whites of the 
eggs beaten to a stiff froth, and just before 
serving add half a cupful of whipped cream. 

BOILED DRESSING— XVIII 

Beat together two eggs, two tablespoonfuls 



14 One GbousanD SalaDs 

each of sugar and cream, one teaspoonful 
each of salt, melted butter, and made mustard, 
and add two-thirds cupful of diluted vinegar. 
Bring to the boil, cool, and thin with cream. 

BOILED DRESSING— XIX 

Mix two well-beaten eggs with a cupful of 
vinegar, a tablespoonful of sugar, and salt, 
pepper, and mustard to season. Bring slowly 
to the boil, add a teaspoonful of butter, take 
from the fire and cool. 

BOILED DRESSING— XX 

Beat the yolks of two eggs with a table- 
spoonful of melted butter, and salt, pepper, 
mustard, and celery salt to season. Add a 
cupful of boiling cream and cook in a double 
boiler until thick. Take from the fire, cool, 
and add two tablespoonfuls of vinegar. 

BOILED DRESSING— XXI 

Beat the yolks of two eggs with a teaspoon- 
ful each of salt and mustard, add two-thirds 
cupful of diluted vinegar, bring to the boil, 
cool and add two tablespoonfuls of thick 
sweet or sour cream. 

BOILED DRESSING— XXII 

Mix two well-beaten eggs with salt, pepper, 
sugar, and mustard to season. Add one cup- 



5alafc Dressings anD Hspfca is 

ful of boiling vinegar and cook until thick 
in a double boiler, stirring constantly. 

BOILED DRESSING— XXIII 

Mix a teaspoonful each of salt, mustard, 
and flour with two tablespoonfuls of sugar 
and a dash of cayenne pepper. Add the 
yolks of two eggs well beaten, a tablespoonful 
of butter and three-fourths cupful of milk. 
Add very slowly one-fourth cupful of vinegar 
and cook until thick in a double boiler, then 
strain and cool. 

BOILED DRESSING— XXIV 

Cream two tablespoonfuls of butter with a 
teaspoonful each of sugar and salt, half a 
teaspoonful of mustard and a dash of cayenne: 
Beat the yolks of two eggs, add four table- 
spoonfuls of boiling vinegar and cook until 
thick, stirring constantly. Take from the 
fire, add the seasoning, beat thoroughly and 
cool. Add half a cupful of whipped cream 
just before serving. 

BOILED DRESSING— XXV 

Mix two tablespoonfuls of sugar, half a 
teaspoonful of salt, a teaspoonful of dry 
mustard and a dash of paprika. Beat two 
eggs, add the seasoning, and eight tablespoon- 
fuls of diluted vinegar. Cook until thick, 



1 6 One Gboueand Salads 

stirring constantly, add a heaping tablespoon- 
ful of butter, take from the fire and cool. 
Just before serving, add half a cupful or less 
of thick cream, either sweet or sour. A little 
onion-juice may be added to the seasoning if 
desired. 

BOILED DRESSING— XXVI 

Mix a heaping tablespoonful of sugar with 
a teaspoonful of mustard and a pinch of salt. 
Add two eggs well beaten, half a cupful of 
cream, and half a cupful of vinegar which may 
be diluted if desired. Cook until thick in a 
double boiler, stirring constantly, and cool. 

BOILED DRESSING— XXVII 

Thicken half a cupful of boiling water with 
a teaspoonful of flour rubbed smooth in a little 
cold water. Add a tablespoonful of butter 
broken into bits, take from the fire and add 
gradually two tablespoonfuls of vinegar, two 
tablespoonfuls of French mustard, a pinch of 
salt, and a teaspoonful of sugar. Add the 
yolks of two eggs well beaten, fold in the 
stiffly beaten whites and serve. 

BOILED DRESSING— XXVIII 

Beat the yolks of two eggs with a teaspoon- 
ful of sugar and a pinch of salt. Add grad- 
ually half a cupful of melted butter, and two 



Salad Dressings and Hspics 17 

tablespoonfuls of vinegar. Cook in a double 
boiler until it begins to thicken, take from the 
fire, beat until cold, and add two tablespoonfuls 
of French mustard. Fold in the stiffly beaten 
whites of the eggs and add two or three 
tablespoonfuls of cream. 

BOILED DRESSING— XXIX 

Cream two tablespoonfuls of butter, add 
half a teaspoonful each of salt, mustard, and 
paprika, add three-fourths cupful of hot milk 
and a teaspoonful of sugar. Add gradually 
the yolks of two eggs slightly beaten and cook 
until thick in a double boiler, stirring con- 
stantly. Add gradually three tablespoonfuls 
of hot vinegar, strain, and cool. 

BOILED DRESSING— XXX 

Cook together one tablespoonful each of 
butter and sugar, two teaspoonfuls of mus- 
tard, two eggs well beaten, one cupful of 
diluted vinegar, and salt and pepper to season. 
When smooth and thick, take from the fire and 
add six tablespoonfuls of cream. 

BOILED DRESSING— XXXI 

Beat together two eggs, a tablespoonful of 
butter, melted, a teaspoonful of mustard, a little 
pepper, and a cupful of diluted vinegar. Cook 
until thick in a double boiler stirring constantly. 



1 8 One GbousanO SalaDs 

BOILED DRESSING— XXXII 

Bring to the boil three tablespoonfuls of 
vinegar, add the yolks of two eggs well beaten, 
take from the fire, add a teaspoonful of butter, 
cool, season with salt, pepper, sugar, and mus- 
tard, and thin with cream. 

BOILED DRESSING— XXXIII 

Mix three well-beaten eggs with half a 
cupful each of salt, pepper, and mustard, a 
teaspoonful each of butter and celery seed and 
eight tablespoonfuls of vinegar. Cook until 
thick in a double boiler, stirring constantly. 

BOILED DRESSING— XXXIV 

Cook together three tablespoonfuls of butter 
and one of flour. Add a cupful of milk and 
cook until thick, stirring constantly. Add a 
cupful of diluted vinegar cooked until thick 
with three well-beaten eggs, and salt, sugar, 
and mustard to season. Add a little celery 
seed if desired. 

BOILED DRESSING— XXXV 

Beat together three raw eggs, three table- 
spoonfuls of vinegar, one tablespoonful of 
cream, and a pinch each of salt and mustard. 
Cook until thick in a double boiler, stirring 
constantly. 



Salad Dressings ant> Hsptcs 19 

BOILED DRESSING— XXXVI 

Mix three teaspoonfuls of oil with one 
tablespoonful of sugar, a pinch each of salt 
and mustard and a dash of pepper. Add 
three eggs beaten with one cupful of milk 
and two-thirds cupful of vinegar. Cook 
in a double boiler until thick, stirring 
constantly, take from the fire, and beat until 
nearly cool. 

BOILED DRESSING— XXXVII 

Beat together three eggs, one cupful of 
diluted vinegar, a tablespoonful of sugar, and 
salt, paprika, and mustard to season. Bring 
to the boil and cook until smooth and thick, 
stirring constantly. Add a teaspoonful of 
butter, take from the fire, and beat until 
nearly cool. 

BOILED DRESSING— XXXVIII 

Thicken a cupful of boiling milk with a 
teaspoonful of corn-starch rubbed smooth in 
a little cold milk. Add the yolks of three 
eggs well beaten, cook for a minute, take from 
the fire, and add the well-beaten whites of the 
eggs. Season with salt and pepper, add two 
tablespoonfuls of butter, and, very gradually, 
a tablespoonful of lemon-juice or vinegar. 
Chill before serving. 



so ©ne CbousanD Salads 

BOILED DRESSING— XXXIX 

Beat the yolks of three eggs with two table- 
spoonfuls of oil, one cupful of cream, and salt, 
sugar, mustard, and cayenne to season. Cook 
in a double boiler until it thickens, adding 
gradually half a cupful of boiling vinegar. 
Take from the fire, add the whites of three 
eggs beaten to a stiff froth, and chill. 

BOILED DRESSING— XL 

Beat together the yolks of three eggs, a 
tablespoonful of oil, a teaspoonful of salt, and a 
pinch of cayenne. Add a cupful of cream, 
two-thirds cupful of vinegar, the juice of two 
lemons, and the stiffly beaten whites of the 
eggs. Cook in a double boiler until thick, 
stirring constantly. 

BOILED DRESSING— XLI 

Beat three eggs with one cupful of cream 
or milk and add slowly one-fourth cupful of 
vinegar, and salt, pepper, and mustard to 
season. Cook in a double boiler until thick, 
stirring constantly. If it is too thick add 
cream, oil, or melted butter. Add a little 
sugar if desired. More vinegar may be used. 

BOILED DRESSING— XLII 

Thicken a cupful of boiling milk with one 
tablespoonful of corn-starch rubbed smooth 



Salad Dressings anD Aspics 21 

in a little cold milk. Add the well-beaten 
yolks of three eggs, cook for one minute, take 
from the fire, add a teaspoonful of butter, two 
tablespoonfuls of vinegar, with salt and pepper 
to season. Mix thoroughly and chill. 

BOILED DRESSING— XLIII 

Beat together the yolks of four eggs, one 
cupful of diluted vinegar, one teaspoonful of 
mustard, one tablespoonful of sugar, a pinch 
each of salt and cayenne and two tablespoonfuls 
each of oil and cream. Cook in a double boiler 
until thick, stirring constantly, and cool. 

BOILED DRESSING— XLIV 

Mix four tablespoonfuls of oil with eight of 
vinegar and season with salt, pepper, and made 
mustard. Bring to the boil and pour slowly 
over four well-beaten eggs. Cook in a double 
boiler until smooth and thick, and chill. 

BOILED DRESSING— XLV 

Beat together the yolks of four eggs, four 
tablespoonfuls of olive-oil and four tablespoon- 
fuls of water. Cook until thick in a double 
boiler, stirring constantly. Take from the 
fire, rub through a sieve, season with tarragon 
vinegar and onion-juice, and cool. Just 
before serving, add half a cupful of cream 
whipped solid. 



22 One ^bousanD SalaDs 

BOILED DRESSING— XLVI 

Beat four eggs with a teaspoonful of sugar, 
half a teaspoonful each of salt and mustard, 
and a dash of cayenne. Cook until thick in a 
double boiler, stirring constantly, and add 
alternately half a cupful of oil and two 
tablespoonfuls of vinegar mixed with a 
tablespoonful of lemon-juice. Cool and add 
half a cupful of sour cream just before 
serving. 

BOILED DRESSING— XLVII 

Mix the yolks of four eggs, well beaten, with 
four tablespoonfuls each of oil and vinegar 
and cook until it begins to thicken. Take 
from the fire and beat until cold. Add 
slowly four tablespoonfuls of oil, a teaspoonful 
of salt, two teaspoonfuls of sugar, one or two 
tablespoonfuls of French mustard and one 
cupful of whipped cream. 

BOILED DRESSING— XLVIII 

Bring to the boil half a cupful of vinegar, 
three tablespoonfuls of sugar, two teaspoon- 
fuls each of mustard and salt, two tablespoon- 
fuls of melted butter, cayenne to season, and 
one cupful of cream. Pour slowly upon four 
well-beaten eggs and cook until thick in a 
double boiler, stirring constantly. 



Salad Dressings and Hsptcs 23 

BOILED DRESSING— XLIX 

Beat together four eggs, two tablespoonfuls 
of tarragon vinegar, a pinch each of mustard 
and cayenne, and a teaspoonful each of salt, 
sugar, and butter. Cook in a double boiler 
until it coats the spoon, cool, and add a little 
whipped cream. 

BOILED DRESSING— L 

Mix four well-beaten eggs with one cupful 
each of vinegar and water, two teaspoonfuls 
of sugar, a teaspoonful of mustard, and salt 
and paprika to taste. Cook until thick in a 
double boiler, stirring constantly. Take from 
the fire, add two teaspoonfuls of butter, and 
cool. 

BOILED DRESSING— LI 

Mix three tablespoonfuls of sugar with one 
tablespoonful each of mustard and flour, a 
teaspoonful of salt, a dash of red pepper, a 
tablespoonful of butter, and one cupful of 
diluted vinegar. Bring to the boil and add 
slowly four eggs well beaten. Cook until 
thick, stirring constantly. Cool and thin with 
cream or lemon- juice when serving. 

BOILED DRESSING— LII 

Beat the yolks of four eggs with a teaspoon- 



24 One ttbousanD Sala&s 

ful of sugar and one-third teaspoonful of 
cayenne. Bring to the boil half a cupful each 
of vinegar and butter, and add the egg gradu- 
ally. Cook until thick, stirring constantly, 
cool, season to taste with salt and lemon-juice, 
and add a little whipped cream. 

BOILED DRESSING— LIII 

Beat four eggs, add eight tablespoonfuls of 
boiling vinegar, and cook until thick in a double 
boiler, stirring constantly. Take from the fire, 
add three tablespoonfuls of butter, and salt, 
pepper, and cayenne to season. The vinegar 
may be diluted if desired. 

BOILED DRESSING— LIV 

Cream a cupful of butter with four heaping 
tablespoonfuls of flour, season with salt, mus- 
tard, and cayenne, and add gradually four well- 
beaten eggs. Add a cupful of cream and three 
cupfuls of diluted vinegar. Cook until smooth 
and thick, stirring constantly. 

BOILED DRESSING— LV 

Beat together the yolks of five eggs, half a 
cupful each of vinegar, cream and water, a tea- 
spoonful each of salt and mustard, two table- 
spoonfuls of sugar, and a tablespoonful of flour. 
Cook until thick in a double boiler, stirring 
constantly. 



Salad Dressings anD Hapfcs 25 

BOILED DRESSING— LVI 

Mix a heaping teaspoonful each of mustard, 
salt, and sugar. Add cayenne to season and 
enough vinegar to make a smooth paste. Add 
the yolks of five eggs well beaten, half a cupful 
of vinegar, one cupful of thick cream, either sour 
or sweet, and a heaping tablespoonful of butter. 
Cook until thick in a double boiler, stirring 
constantly, and cool. 

BOILED DRESSING— LVII 

Beat the yolks of six eggs, put into a double 
boiler and add gradually four tablespoonfuls of 
boiling vinegar. Take from the fire, add four 
tablespoonfuls of butter, and beat until well 
mixed. Cool, season to taste with salt, pepper, 
and mustard, and thin to the proper consistency 
with oil or melted butter. 

BOILED DRESSING— LVIII 

Beat together the yolks of six eggs, one cup- 
ful of milk, one tablespoonful of sugar, two 
teaspoonfuls of salt and a teaspoonful of mustard. 
Add half a cupful of boiling vinegar and cook 
until thick in a double boiler, stirring constantly. 

BOILED DRESSING— LIX 

Beat together two eggs, the yolks of seven, one 
cupful each of oil and cream, three tablespoonfuls 



26 One Gbousanfc Sala&s 

of vinegar, the juice of a lemon, a teaspoonful 
each of salt and mustard, and a dash of red 
pepper. Cook until thick in a double boiler, 
stirring constantly. Cool and thin with cream. 

BOILED DRESSING— LX 

Beat the yolks of seven eggs thoroughly and 
add slowly three tablespoonfuls of oil, half a 
cupful of melted butter, the juice of a lemon and 
half a cupful of vinegar. Cook in a double boiler 
until it coats the spoon. Season with salt, red 
and white pepper, mustard, and powdered sugar. 
Chill, and thin with whipped cream. 

BOILED DRESSING— LXI 

Bring to the boil one and one-fourth cupfuls of 
vinegar and pour slowly on the beaten yolks of 
twelve eggs. Cook until thick in a double boiler, 
stirring constantly. Take from the fire, add one 
and one-half cupfuls of butter, and pepper and 
salt to season. It will keep for several weeks. 

BOILED DRESSING— LXII 

Mix to a smooth paste the beaten yolks of a 
dozen eggs, a tablespoonful each of salt, mus- 
tard, and corn-starch, a dash of cayenne, and a 
cupful of vinegar. Add a heaping tablespoonful 
of butter and two cupfuls of cream. Cook in a 
double boiler until thick, stirring constantly. 



Salad Dressings anfc Hspics 27 

CREAM DRESSING— I 

Beat the yolk of an egg with a tablespoonful 
of melted butter, a teaspoonful of flour, a table- 
spoonful of mustard, with sugar, salt, and cayenne 
to season. Add one cupful of boiling diluted 
vinegar, cook until thick in a double boiler, 
and cool. 

CREAM DRESSING— II 

Mix a beaten egg with one cupful of diluted 
vinegar, seasoning with salt and pepper. Cook 
in a double boiler until thick, stirring constantly. 
Cool and add two-thirds cupful of cream whipped 
solid. Serve at once. 

CREAM DRESSING— III 

Mix a teaspoonful each of salt and mustard 
with a scant tablespoonful of sugar, one egg 
slightly beaten, two and one-half tablespoonfuls 
of melted butter, three-fourths cupful of cream 
and add, very slowly, one-fourth cupful of 
vinegar. Cook in a double boiler until thick, 
stirring constantly. Strain, and cool. 

CREAM DRESSING— IV 

Mix a teaspoonful each of salt and mustard 
with two teaspoonfuls each of powdered sugar 
and flour, add a teaspoonful of melted butter 



28 One Gbouaanfc Salads 

beaten with the yolk of an egg and, very slowly, 
one-third cupful of boiling vinegar. Cook in a 
double boiler until thick, stirring constantly, 
take from the fire, cool, and add half a cupful of 
cream whipped solid. 

CREAM DRESSING— V 

Beat together the yolks of two eggs, a teaspoon- 
ful each of salt and made mustard, a table- 
spoonful of powdered sugar, and a pinch of 
cayenne pepper. Add very slowly and carefully 
one cupful of oil. Beat thoroughly, add the 
strained juice of a lemon, beat for five minutes, 
and add four tablespoonfuls of vinegar. Just 
before serving add half a cupful of cream whipped 
solid. 

CREAM DRESSING— VI 

Beat together two eggs, three tablespoonfuls 
of vinegar, one tablespoonful each of cream and 
sugar, and salt, pepper, and mustard to season. 
Cook until thick in a double boiler, stirring con- 
stantly, and chill. 

CREAM DRESSING— VII 

Bring a cupful of cream to the boil, add a heap- 
ing tablespoonful of butter, salt, vinegar, and 
cayenne to taste, take from the fire and add two 



SalaD Dressings anfc Hspics 29 

well-beaten eggs. Cook until thick in a double 
boiler, stirring constantly, and cool. 

CREAM DRESSING— VIII 

Beat two eggs until light, add a teaspoonful of 
sugar, a teaspoonful of butter, three table- 
spoonfuls of vinegar, with salt, mustard, and 
cayenne to season. Cook until thick in a 
double boiler, stirring constantly. Take from 
the fire, and add three or four tablespoonfuls of 
cream. 

CREAM DRESSING— IX 

Cream two tablespoonfuls of butter, add a 
teaspoonful each of salt and sugar and half a 
teaspoonful each of mustard and paprika. Mix 
with the yolks of two eggs slightly beaten, and 
cook until thick in a double boiler, stirring con- 
stantly, and adding gradually four tablespoonfuls 
of boiling tarragon vinegar. Take from the fire, 
cool, and add a cupful of whipped cream just 
before serving. 

CREAM DRESSING— X 

Mix two well-beaten eggs with a teaspoonful 
of sugar, a pinch each of salt and mustard, and 
three tablespoonfuls of vinegar. Cook until 
thick in a double boiler, stirring constantly, 
and cool. 



30 ®ne Gbousanfc Salads 

CREAM DRESSING— XI 

Cream two tablespoonfuls of butter, add a 
teaspoonful each of salt and sugar, and half a 
teaspoonful each of mustard and paprika. 
Thicken the yolks of two well-beaten eggs in a 
double boiler with four tablespoonfuls of hot 
vinegar. Take from the fire, add the seasoned 
butter, and beat until cool. Before serving, add 
half a cupful of whipped cream. 

CREAM DRESSING— XII 

Mash the yolks of three hard-boiled eggs, add 
the beaten yolk of a raw egg and mix to a smooth 
paste. Season with salt and pepper, add a 
tablespoonful of melted butter and, gradually, 
half a cupful of whipped cream. Beat in slowly 
two tablespoonfuls of vinegar and serve. 

CREAM DRESSING— XIII 

Rub the yolks of three hard-boiled eggs to a 
smooth paste with two tablespoonfuls of vinegar, 
and salt, cayenne, and mustard to season. Mix 
with one cupful of cream whipped solid. 

CREAM DRESSING— XIV 

Rub the yolks of three hard-boiled eggs to a 
smooth paste with the beaten yolk of an egg 
and half a cupful of very thick cream. When 
smooth and thick, season with salt, pepper, and 
vinegar, and serve. 



Salafc Dressings anD Hspfcs 31 

CREAM DRESSING— XV 

Beat three eggs very light, season with salt, 
red pepper, and mustard, and add three or four 
tablespoonfuls of cream. 

CREAM DRESSING— XVI 

Beat the yolks of five eggs with a teaspoonful 
of salt and a pinch of white pepper. Pour over 
five tablespoonfuls of boiling vinegar and cook 
until thick, stirring constantly. Add two table- 
spoonfuls of butter, cool, and season to taste. 
Add a little cream when serving. 

SOUR CREAM DRESSING— I 

Mix three-fourths cupful of sour cream with 
one-fourth cupful of vinegar or lemon- juice and 
season with salt and paprika. 

SOUR CREAM DRESSING— II 

Mix two cupfuls of thick sour cream with 
three tablespoonfuls of sugar, two of vinegar, 
and salt, pepper, and paprika to season. 

SOUR CREAM DRESSING— III 

Mix one cupful of thick sour cream with one 
tablespoonful each of sugar and lemon- juice and 
season with salt and white pepper. Thick sour 
cream may be added to Mayonnaise dressing. 



32 One Zboueanb salafca 

SOUR CREAM DRESSING— IV 

Beat into a cupful of sour cream a tablespoon- 
ful of powdered sugar and a few drops of lemon- 
juice. Serve ice cold. 

SOUR CREAM DRESSING— V 

Mix one cupful of thick sour cream with two 
tablespoonfuls each of lemon-juice and vinegar, 
one tablespoonful of sugar, a teaspoonful each 
of salt and mustard, and pepper to taste. 

SOUR CREAM DRESSING— VI 

Beat together two tablespoonfuls each of olive- 
oil, sugar, and vinegar, add a teaspoonful of 
salt and, very gradually, half a cupful of tomato 
catsup and one cupful of sour cream. 

SOUR CREAM DRESSING— VII 

Season thick sour cream with salt, paprika, 
and lemon- juice or vinegar. A teaspoonful of 
sugar may be added. 

WHIPPED CREAM DRESSING— I 

Whip one cupful of cream solid, season with 
salt and paprika, and add gradually three table- 
spoonfuls each of grated horseradish and lemon- 
juice. 



SalaD Dressings anfc Hspics 33 

WHIPPED CREAM DRESSING— II 

Mix four tablespoonfuls of grated horserad- 
ish, one tablespoonful each of lemon-juice and 
vinegar, with salt and paprika to season, and 
three tablespoonfuls of whipped cream. 

WHIPPED CREAM DRESSING— III 

Whip a cupful of cream solid and add three 
tablespoonfuls of freshly grated horseradish, 
two tablespoonfuls of lemon-juice, one table- 
spoonful of tarragon vinegar, one teaspoonful of 
salt, half a teaspoonful each of sugar and mus- 
tard, and a dash of cayenne. 

WHIPPED CREAM DRESSING— IV 

Whip cream solid and season with salt, pepper, 
and vinegar. Add made mustard if desired, 
and serve immediately. 

WHIPPED CREAM DRESSING— V 

Mix two tablespoonfuls each of whipped cream 
and sugar with four of vinegar and a pinch of 
salt. Beat thoroughly and serve immediately. 

WHIPPED CREAM DRESSING— VI 

Mix five tablespoonfuls of whipped cream with 
two tablespoonfuls of vinegar, a pinch each of 
salt and paprika, and a teaspoonful of minced 
chives. Mix thoroughly and serve. 



34 ©ne Cbou0an$ Salads 

EGG DRESSING— I 

Beat three eggs, add gradually two table- 
spoonfuls of oil, a teaspoonful of sugar, and salt, 
white pepper, and cayenne to season. Add half 
a cupful of boiling vinegar, mix thoroughly, 
and cook in a double boiler until thick. 

EGG DRESSING— II 

Mix a teaspoonful of mustard with a few drops 
of boiling water, add the yolk of an egg, a tea- 
spoonful of sugar and a pinch of French mustard, 
a pinch of salt, and a teaspoonful of sugar. 
Add the yolks of two eggs well beaten, fold in the 
stiffly beaten whites, and serve. 

EGG DRESSING— III 

Beat together the yolks of three eggs, two 
teaspoonfuls of sugar, one teaspoonful each of 
salt, pepper, and made mustard, add slowly eight 
tablespoonfuls of oil, and vinegar to taste. 
Lemon- juice may be used instead of the vinegar. 
The yolks of two eggs may be used instead of 
three. 

EGG DRESSING— IV 

Rub to a smooth paste the yolks of four or five 
eggs, two tablespoonfuls of olive-oil, a teaspoon- 
ful each of made mustard and salt, two teaspoon- 



Sala& Dressings an& Hspfcs 35 

fuls of sugar, a pinch of cayenne pepper, a 
teaspoonful of Worcestershire sauce, and vinegar 
to taste. 

EGG DRESSING— V 

Mix half a cupful of rich chicken stock with 
half a cupful of vinegar and the yolks of five 
eggs well beaten. Add two tablespoonfuls of 
made mustard, salt, pepper and cayenne to season, 
and cook until thick in a double boiler, stirring 
constantly. Take from the fire and add half a 
cupful of cream and one-third cupful of melted 
butter. Strain and cool. 

EGG DRESSING— VI 

Rub a heaping tablespoonful of butter to a 
cream, add five eggs well beaten, a teaspoonful 
of sugar, and salt and pepper to taste. Add 
gradually one cupful of diluted boiling vinegar. 
Take from the fire, stir until thick, cool, and add 
a little cream. 

EGG DRESSING— VII 

Beat the yolk of an egg and add oil slowly 
until thick. Add the mashed yolk of a hard- 
boiled egg, and salt, mustard, and paprika to 
taste. Add vinegar to season. Mix thoroughly 
and serve. 

EGG DRESSING— VIII 

Rub the yolks of two hard-boiled eggs to a 



36 One Gboueanfc Salads 

smooth paste, seasoning with salt, pepper, 
cayenne, and mustard. Add two tablespoonfuls 
of thick cream, mix thoroughly, and add vinegar 
to taste. 

EGG DRESSING— IX 

Beat the yolks of three eggs with the mashed 
yolks of two hard-boiled eggs. Add two table- 
spoonfuls of oil, salt, cayenne, and white pepper 
to season, and half a cupful of boiling vinegar 
in which two teaspoonfuls of sugar have been 
dissolved. Mix thoroughly, cook in a double 
boiler until thick, and chill. 

EGG DRESSING— X 

Mash the yolks of two hard-boiled eggs with a 
teaspoonful each of salt and made mustard, 
add a pinch of sugar and a dash of pepper, then, 
gradually, one tablespoonful each of cream and 
vinegar. When well mixed add a tablespoonful 
each of oil and vinegar and a little tarragon 
vinegar. 

EGG DRESSING— XI 

Mix to a smooth paste the yolks of two hard- 
boiled eggs, two tablespoonfuls of cream, a 
teaspoonful each of sugar and mustard, a pinch 
of salt, and a dash of pepper. Let stand for five 
minutes, then add vinegar to taste, mix thor- 
oughly, and serve. 



Salad Dressings and Aspics 37 

EGG DRESSING— XII 

Rub to a smooth paste the yolks of two hard- 
boiled eggs, a teaspoonful of salt and a teaspoon- 
ful each of made mustard, pepper, and oil. Add 
two teaspoonfuls of sugar, one egg well beaten, 
and vinegar to taste. Mix thoroughly and serve. 

EGG DRESSING— XIII 

Beat to a cream the yolk of a raw egg, the 
yolks of three hard-boiled eggs, two teaspoonfuls 
of made mustard, one teaspoonful of grated 
onion, a pinch of white pepper, a tablespoonful 
of sugar, the juice of a lemon, and two table- 
spoonfuls of vinegar. When smooth, add gradu- 
ally three teaspoonfuls of oil, mix thoroughly, 
and serve. 

EGG DRESSING— XIV 

Mix the yolks of three hard-boiled eggs to a 
smooth paste with two tablespoonfuls of vine- 
gar, a beaten yolk, one tablespoonful each of 
sugar and lemon- juice, two teaspoonfuls of made 
mustard, a teaspoonful of onion-juice, and salt 
and pepper to season. Mix thoroughly and add 
gradually three teaspoonfuls of oil. 

EGG DRESSING— XV 
Mash smooth the yolks of three hard-boiled 



38 ©ne {Tbousatto Sala&s 

eggs, add the beaten yolk of a raw egg, and mix 
thoroughly, seasoning with salt and cayenne. 
Add gradually half a cupful of oil and one table- 
spoonful of vinegar. Beat thoroughly and serve. 

EGG DRESSING— XVI 

Rub the yolks of four hard-boiled eggs to a 
paste with Worcestershire, vinegar, mustard, 
tabasco, and chopped chervil, tarragon, and ca- 
pers. Mix thoroughly and add gradually a little 
more vinegar. 

EGG DRESSING— XVII 

Rub the yolks of four hard-boiled eggs to a 
smooth paste with salt, cayenne, mustard, and 
sugar to season. Add gradually four tablespoon- 
fuls each of oil and vinegar and fold in the stiffly 
beaten white of an egg. 

SWEET SALAD DRESSING 

Rub together two tablespoonfuls of olive-oil, 
two-thirds cupful of water, two tablespoonfuls 
of sugar, a pinch of salt, and a heaping tea- 
spoonful of corn-starch. Cook until smooth 
and thick, stirring constantly. Then add two 
tablespoonfuls of lemon-juice, and cool. 

RED MAYONNAISE 

Mix one cupful each of Mayonnaise dressing, 
thick tomato sauce, and whipped cream. 



Salad Dressing anD Hsptcs 39 

JELLY MAYONNAISE— I 

Beat a cupful of Mayonnaise and add slowly 
a tablespoonful of arrowroot, cooked in water 
and cooled, and half a cupful of aspic jelly. 

JELLY MAYONNAISE— II 

Prepare according to directions given for 
Mayonnaise, using aspic jelly instead of egg 
yolks. Equal proportions of jelly and oil are 
used. 

POTATO MAYONNAISE 

Mix a cupful of Mayonnaise with two large 
boiled potatoes rubbed through a sieve. Season 
to taste with salt, pepper, and onion- juice and 
fold in the stiffly beaten white of an egg. 

POTATO DRESSING 

Mash the pulp of a small baked potato with a 
teaspoonful each of mustard, salt, and powdered 
sugar. Add a tablespoonful of vinegar, rub 
through a sieve, and add gradually three-fourths 
cupful of oil, beating constantly. Add another 
tablespoonful of vinegar and serve. 

GERMAN SALAD DRESSING 

Mix half a cupful of sour cream with a table- 
spoonful of sugar, a dash of pepper, a teaspoonful 



40 ©ne bousanfc SalaDs 

each of salt and mustard, two tablespoonfuls 
of bacon fat, and half a chopped onion cooked 
in half a cupful of boiling vinegar. 

CLUB DRESSING 

Chop very fine two hard-boiled eggs, two pi- 
mentos, half a small onion, a small bunch of 
chives, and one small root of garlic. It cannot 
be too fine. Rub to a paste with a spoon, add 
six tablespoonfuls of oil, two of tarragon vinegar, 
and salt and paprika to season. 

CURRY DRESSING 

Rub the yolk of a hard-boiled egg smooth with 
four tablespoonfuls of oil, one tablespoonful of 
tarragon vinegar, and a pinch of curry powder. 

VINAIGRETTE SAUCE 

Add minced parsley, capers, olives, and 
pickles to French Dressing. Add grated onion 
or garlic if desired. Minced chives and the 
powdered yolks of hard-boiled eggs may be 
added. 

ITALIAN DRESSING 

Pound an anchovy to a smooth paste and mix 
with a tablespoonful of oil and a teaspoonful of 
made mustard. Add three or four more table- 



Salad Dressings anD Aspics 41 

spoonfuls of oil, one tablespoonful of vinegar, 
and one tablespoonful of garlic vinegar. Beat 
until creamy and serve separately. 

CHEESE DRESSING 

Rub the yolks of two hard-boiled eggs to a 
smooth paste with four tablespoonfuls of oil, 
then add a tablespoonful of vinegar and a tea- 
spoonful each of tarrgon vinegar, grated Par- 
mesan cheese, and made mustard. Mushroom or 
walnut catsup may be added if desired. 

BACON DRESSING 

Prepare according to directions given for 
French Dressing, using bacon fat instead of oil. 

ARROWROOT MAYONNAISE 

Rub a tablespoonful of arrowroot smooth in 
cold water and cook until transparent, adding a 
little more water. Cool, add the yolks of three 
eggs, salt, pepper, and mustard to season and 
continue according to directions given for 
Mayonnaise. 

RAVIGOTE DRESSING 

Put into a double boiler the well-beaten yolks 
of two eggs and a tablespoonful of butter. Cook 
until it begins to thicken, then add another 



42 One Gbousanfc Salads 

tablespoonful of butter and cook to a cream. 
Season with minced chives, chervil, tarragon, 
and parsley. 

MUSTARD DRESSING 

Mix a teaspoonful of dry mustard with three 
or four drops of boiling water and add very slowly 
a cupful of oil. When it appears to crack or 
curdle, add a few drops of vinegar and work until 
smooth. The beaten yolk of an egg may be 
added if desired. 

ENGLISH MAYONNAISE 

Prepare according to directions given for 
Mayonnaise, using the yolks of two hard-boiled 
eggs and the yolk of one raw egg. Add rich 
cream alternately with the oil. 

REMOULADE DRESSING— I 

Prepare according to directions given for 
Mayonnaise, using the yolks of hard-boiled eggs 
instead of raw eggs. 

REMOULADE DRESSING— II 

Put a tablespoonful of powdered mustard into 
a bowl with salt, pepper, and minced onion to 
season. Add gradually a cupful of oil and two 
tablespoonfuls of vinegar. 



Salad Dressings and Hspics 43 

REMOULADE DRESSING— III 

Rub the yolks of three hard-boiled eggs to a 
smooth paste, with half a teaspoonful of made 
mustard, a teaspoonful of tarragon vinegar, and 
salt and cayenne to taste. Add very gradually 
three tablespoonfuls of oil, beating constantly, 
then another teaspoonful of tarragon vinegar. 

SYDNEY SMITH'S RECIPE FOR SALAD 
DRESSING 

44 Two boiled potatoes, strained through a kitchen 
sieve, 
Softness and smoothness to the salad give; 
Of mordant mustard take a single spoon — 
Distrust the condiment that bites too soon; 
Yet deem it not, thou man of taste, a fault, 
To add a double quantity of salt. 
Four times the spoon with oil of Lucca crown 
And twice with vinegar procured from town; 
True taste requires it, and your poet begs 
The pounded yellow of two well-boiled eggs. 
Let onions' atoms lurk within the bowl, 
And, scarce suspected, animate the whole; 
And lastly, in the flavored compound toss 
A magic spoonful of anchovy sauce. 
Oh, great and glorious! Oh, herbaceous meatf 
'T would tempt the dying anchorite to eat. 
Back to the world he 'd turn his weary soul, 
And plunge his fingers in the salad bowl. 



44 ©ne Gbousanfc SalaOs 

Then, though green turtle fail, though venison's 

tough 
And ham and turkey are not boiled enough, 
Serenely full, the epicure may say, 
1 Fate cannot harm me — I have dined to-day.! " 

ASPIC JELLY— I 

Dissolve a package of gelatine in a cupful of 
stock and bring three cupfuls of stock to the boil. 
Add two tablespoonfuls each of lemon- juice and 
tarragon vinegar and a teaspoonful of salt. 
Add the soaked gelatine and the slightly beaten 
whites and crushed shells of two eggs. Simmer 
for five minutes and strain through flannel into 
a mould. 

ASPIC JELLY— II 

Dissolve a heaping tablespoonful of beef 
extract in three quarts of water. Add a chopped 
onion, a small carrot, a pinch of celery seed, a 
sprig of thyme, the grated rind of a lemon, and a 
tablespoonful of tarragon vinegar. Cook until 
the vegetables are done, add a package of soaked 
gelatine, the juice of a lemon, and the whites and 
crushed shells of two eggs. Bring to the boil, 
simmer for ten or fifteen minutes, strain, and 
mould. 

ASPIC JELLY— III 
Reheat a pint of stock with three tablespoon- 



SalaD Dressings and Aspics 45 

fuls of white wine and one of tarragon vinegar 
or lemon-juice. Sherry may be used instead of 
the white wine. Add half a package of soaked 
gelatine and heat gently until dissolved. Add 
the whites and crushed shells of two eggs, 
simmer for ten minutes, strain, and mould. 

ASPIC JELLY— IV 

Bring to the boil two quarts of stock with a 
tablespoonful of tarragon vinegar and cook until 
reduced half. Add two tablespoonfuls of Ma- 
deira or Sherry and half a package of soaked 
gelatine. Stir until the gelatine is dissolved, 
strain, and mould. 

ASPIC JELLY— V 

Bring to the boil one quart of consomme" or 
stock, add half a cupful of Madeira, two table- 
spoonfuls each of lemon-juice and tarragon 
vinegar, one teaspoonful of salt, and one package 
of soaked gelatine. Stir until the gelatine is 
dissolved and add the slightly beaten whites and 
broken shells of two eggs. Cook for a minute 
or two, strain through flannel without pressure, 
mould, and chill. 

ASPIC JELLY— VI 

Season beef stock highly with salt, pepper, 
celery seed, sweet herbs, and lemon-juice or wine. 



46 ®ne CbousanD SalaOs 

Color with kitchen bouquet if desired. For 
three pints of stock mix the whites and shells 
of two eggs with the cold stock and add one 
package of soaked gelatine. Bring to the boil, 
skim, strain, and mould. 

ASPIC JELLY— VII 

Fry one-fourth pound of bacon, add a sliced 
onion, a heaping tablespoonful of butter, and a 
pound of raw beef. Simmer until a thick brown 
glaze has been formed, then add a knuckle of 
veal, and two quarts of cold water, and simmer 
slowly for two hours. Add a slice each of turnip 
and onion, two cloves, half a carrot, a stalk of 
celery, six pepper-corns, a blade of mace, a bit 
of lemon-rind, three allspice, a teaspoonful or 
more of salt, a sprig of parsley, and a table- 
spoonful of Worcestershire. Simmer for two 
hours, strain, clarify, and mould. 

ASPIC JELLY— VIII 

Put into a kettle a knuckle of veal, a shin of 
beef, and a chicken. Cover with cold water and 
simmer, covered, for five or six hours. Add 
four cloves, a bay-leaf, and one carrot cut into 
dice, also two chopped onions, a stalk of celery, 
and a turnip, all cut fine and fried brown in 
butter. Simmer for an hour, strain, add half a 
package of soaked gelatine and a cupful of 
Sherry or Madeira. 



Salad mceeinge and Aspics 47 

QUICK ASPIC 

Dissolve a teaspoonful of beef extract in one 
cupful of hot water. Add one and one-half cup- 
fuls of cold water, a tablespoonful each of chopped 
carrot and celery, a slice of onion, a sprig of 
parsley, a bay-leaf, and three cloves. Simmer 
for half an hour, add salt and pepper to season, 
a tablespoonful of Sherry, and half a package or 
more of soaked gelatine. Stir until the gelatine 
is dissolved. Strain through a double cloth and 
mould. 

TO CLEAR ASPIC 

Remove the grease from the top of the jelly and 
stir into it the broken shells and slightly beaten 
whites of three eggs. Bring to the boil, stirring 
constantly, cook for five minutes, and strain 
twice through cloth without pressing. 

CHICKEN ASPIC 

Reduce by rapid boiling the water in which a 
chicken has been boiled, strain, season to taste, 
and stiffen with soaked gelatine in the proportion 
of one package of gelatine to four cupfuls of 
stock. 

CUCUMBER ASPIC— I 
Peel and slice four large cucumbers and one 



48 ®ne Gbouganfc Salads 

small onion. Cover with a quart of cold water, 
add salt and pepper to season, simmer for an hour, 
add half a package of soaked gelatine, stir until 
dissolved, strain, mould, and chill. 

CUCUMBER ASPIC— II 

Peel and trim four or five cucumbers, cut into 
thin slices and cook until soft in a quart of salted 
water with a slice of onion and a little pepper. 
Add half a package of soaked gelatine, stir until 
dissolved, strain and mould, in small moulds or 
in a border mould. Fish or fresh cucumbers 
can be moulded in it. It must be ice-cold when 
served. 

TOMATO ASPIC—I 

Cook two cupfuls of tomato juice for fifteen 
minutes with a slice of onion, two cloves, a bay- 
leaf, a sprig of parsley, and salt and cayenne to 
season. Add half a package of soaked gelatine, 
stir until dissolved, strain through flannel, mould, 
and chill. 

TOMATO ASPIC— II 

Cook a can of tomatoes with a sliced onion, a 
few sprigs of parsley, three or four cloves, and 
salt and pepper to season. Strain and add half 
a package of soaked gelatine. Mould in small 
moulds or in a border mould. It must be ice- 
cold when served. 



SalaD Dressings and aspics 49 

TOMATO ASPIC— III 

Boil half a can of tomatoes for twenty minutes 
with a bit of bay-leaf, two cloves, and salt and 
paprika to season. Rub through a sieve, add 
a heaping teaspoonful of gelatine, soaked and 
dissolved, and mould in a border mould or in 
small cups. Serve with Mayonnaise. 

TOMATO ASPIC BORDER 

Stew a can of tomatoes with a tablespoonful 
of chopped onion, a tablespoonful of celery salt, 
a bit of bay-leaf, and half a teaspoonful of mixed 
spice. Rub through a sieve and add enough 
boiling water to make three cupfuls. Add half 
a package of soaked and dissolved gelatine and 
cool in a border mould. Fill the centre with any 
preferred salad. The can of tomatoes may be 
stewed with a little celery, a tablespoonful each 
of minced parsley and chives, two tablespoonfuls 
of lemon- juice, two cardamon seeds, and salt and 
paprika to taste. 



FISH SALADS 

ANCHOVY SALAD— I 

Wash salted anchovies, remove skin and bone, 
and soak for an hour. Drain, dry, and serve on 
lettuce with Mayonnaise, garnishing with hard- 
boiled eggs. 

ANCHOVY SALAD— II 

Wash, trim, and cut up six anchovies. Cut 
into small pieces and arrange on lettuce, sprink- 
ling with minced parsley and onion. Pour over a 
French dressing, made with lemon-juice. 

ANCHOVY AND EGG SALAD— I 

Rub a salad bowl with cut garlic and fill with 
crisp lettuce leaves. Put anchovies and sliced 
hard-boiled eggs on top and serve with French 
dressing. 

ANCHOVY AND EGG SALAD— II 

Shred well-washed anchovies and mix with 
hard-boiled eggs, minced parsley, and onions. 

50 



iff 6b Salads 51 

Pour over a French dressing and garnish with 
capers. 

ANCHOVY AND PEPPER SALAD 

Skin and bone six anchovies and chop very 
fine. Mix with a Spanish onion sliced very thin, 
two shredded sweet Spanish peppers, and a slice 
of bread cut into dice. Mix with French dressing 
and serve on lettuce or cress, adding more bread 
if desired. 

ANCHOVY AND POTATO SALAD 

Cut into dice cooked potatoes and beets in 
equal quantities and add half as much raw sliced 
tomatoes, pickled gherkins, and anchovies or 
tunny fish. Arrange on a bed of lettuce with 
chopped onion and sliced hard-boiled eggs. Mix 
with French dressing and a little Mayonnaise. 

CLAM SALAD 

Remove the skins and black heads from cold 
cooked clams. Serve on lettuce with French 
dressing. 

CLAM AND CELERY SALAD 

Cut clams into small pieces, season with onion- 
juice, mix with shredded lettuce or celery, and 
serve on lettuce with French dressing or Mayon- 



52 ®ne GboueanD Salads 

naise. Either cooked or raw clams may be 
used. 

CLAM AND GRAPEFRUIT SALAD 

Trim cooked clams, season with salt, paprika, 
and lemon- juice, and chill. Mix with grapefruit 
pulp in pieces of equal size, removing the skin 
and seeds. Pour over a French dressing, made 
with lemon-juice, and serve in the grapefruit 
shells lined with lettuce. 

CRAB SALAD— I 

Flake cooked crab meat, mix with French 
dressing, and serve on lettuce. 

CRAB SALAD— II 

Sprinkle cold cooked crab meat with lemon- 
juice, mix with Mayonnaise, and serve on lettuce 
with a sprinkle of minced parsley. Lobster may 
be used in the same way and served in the 
lobster shell. 

CRAB SALAD— III 

Marinate cooked crab meat with French dress- 
ing, drain, mix with Mayonnaise, sprinkle with 
minced parsley and chives, and serve on lettuce. 

CRAB AND CELERY SALAD— I 
Mix one pint of crab meat with two stalks of 



fi&b SalaDa 53 

celery cut fine, a chopped hard-boiled egg, and a 
sliced tomato. Marinate in French dressing, 
drain, and serve on lettuce with Mayonnaise, 
garnishing with capers. 

CRAB AND CELERY SALAD— II 

Mix one pint of cooked crab meat with two 
stalks of celery cut fine and a chopped hard- 
boiled egg. Serve on lettuce with Mayonnaise, 
garnishing with capers and sliced tomato. 

CRAB AND CELERY SALAD— III 

Shred two heads of lettuce and a bunch of 
celery and put into a bowl. Mash the hard- 
boiled yolks of six eggs to a smooth paste with 
oil, adding a teaspoonful of dry mustard. Add 
the yolks and whites of two eggs beaten sepa- 
rately and thin the mixture with lemon-juice 
and vinegar. Mix thoroughly, seasoning with salt 
and cayenne. Mix a can of deviled crab meat 
with the dressing and lay upon the lettuce and 
celery. Mix thoroughly in serving. 

CRAB AND EGG SALAD— I 

Marinate fresh crab meat in French dressing, 
drain, mix with Mayonnaise, and serve on lettuce 
with a garnish of parsley, olives, capers, and 
hard-boiled eggs. 



54 ©ne GbouganD Salads 

CRAB AND EGG SALAD— II 

Marinate a pint of crab meat with seasoned oil 
and lemon-juice. Drain and mix with hard- 
boiled eggs cut in quarters. Mix with Mayon- 
naise and serve on lettuce. 

SOFT-SHELL CRAB SALAD 

Broil or fry soft-shell crabs and serve cold on 
lettuce with Mayonnaise or Tartar Sauce. 

MOCK CRAB SALAD 

Chop fine half a pound of pickled shrimps and 
mix with one-quarter of a pound of grated cheese. 
Work to a smooth paste with a tablespoonful 
of oil, four tablespoonfuls of vinegar flavored 
with celery or onion, a teaspoonful each of salt, 
sugar, and made mustard, and a pinch of cayenne. 
Serve very cold, garnishing with sliced lemon. 

CRAWFISH SALAD— I 

Remove the meat from the claws and tails of 
three dozen boiled crawfish and marinate in 
French dressing. Drain, mix with Mayonnaise, 
and serve on lettuce with a garnish of cress or in 
the centre of a border of aspic jelly. 

CRAWFISH SALAD— II 

Mix boiled and flaked crawfish meat with half 



jfiab Salate 55 

the quantity of cooked asparagus tips and serve 
on lettuce with French dressing, made with 
lemon-juice and mixed with the yolks of two 
hard-boiled eggs mashed smooth. Serve very 
cold. 

DUMAS SALAD 

Put into a salad bowl one anchovy and an 
equal quantity of tunny. Mash to a smooth 
paste with the yolk of a hard-boiled egg, a 
tablespoonful of oil, and a little French dressing. 
Chop fine the white of a hard-boiled egg and a 
small pickle, add a few stalks of chervil, a little 
soy, and a wineglassful of white wine vinegar. 
Add a few slices each of boiled potato, turnips, 
and beets, seasoning with salt and pepper. Mix 
thoroughly and serve very cold. 

FISH SALAD— I 

Stuff a small prepared fish and steam or boil 
until done. Skin and mould with aspic in a fish- 
shaped mould. Turn out and serve on lettuce 
with Mayonnaise, garnishing with hard-boiled 
eggs. 

FISH SALAD— II 

Flake cold cooked fish, season with minced 
parsley, capers, and olives and add a little minced 
onion if desired. Mix with French dressing and 
serve on lettuce. 



5 6 One GbousanD SalaDs 

FISH SALAD— III 

Boil fish in acidulated water seasoned with salt 
and onion. Cool, drain, remove bone and skin, 
and flake with a fork. Add an equal quantity of 
shredded lettuce, two hard-boiled eggs chopped, 
two pickled gherkins sliced, and mix with French 
dressing. Serve on lettuce, garnishing with 
slices of egg and lemon. Sprinkle with lemon- 
juice and serve. 

FISH SALAD— IV 

Line a salad bowl with lettuce leaves and fill 
with flaked cold fish. Mix with Mayonnaise and 
garnish with sliced hard-boiled eggs. Serve very 
cold. 

FISH SALAD— V 

Arrange cooked fish on lettuce leaves and fill 
the spaces with quartered hard-boiled eggs, stoned 
olives, fillets of anchovies, and chopped pickle. 
Serve very cold with Mayonnaise. 

FISH SALAD— VI 

Rub to a smooth paste the yolks of three hard- 
boiled eggs and three skinned and boned sardines. 
Mix with Mayonnaise dressing and pour over cold 
cooked flaked fish, arranged on lettuce. 



if tab SalaDs 57 

FISH SALAD— VII 

Rub a salad bowl with cut garlic, line with 
lettuce leaves, and fill with flaked cooked fish. 
Cover with a layer of shredded green peppers 
and garnish with sliced hard-boiled eggs and 
stoned olives. Serve with French dressing or 
Mayonnaise. 

FISH SALAD— VIII 

Mix cold cooked flaked fish with shredded let- 
tuce and quartered hard-boiled eggs. Sprinkle 
with minced parsley and serve with French 
dressing or Mayonnaise. 

FISH SALAD— IX 

Boil a slice of halibut or salmon in salted water 
and arrange on a bed of lettuce. Arrange around 
it in separate groups boiled beets, string beans, 
celery roots, potatoes, and raw Spanish onion. 
Serve with French dressing seasoned with made 
mustard and sugar. 

FISH SALAD— X 

Flake cold cooked fish and mix with diced 
cooked potatoes and chopped onion. Cold peas, 
string beans, cauliflower, carrots, or beets 
may be added. Serve on lettuce with French 
dressing. 



5 8 ©ne GbousanD SalaDs 

JELLIED FISH SALAD 

Mould cold cooked flaked fish in individual 
moulds with aspic jelly and serve on lettuce 
with Mayonnaise. 

FISH AND OYSTER SALAD 

Mix equal quantities of cold boiled fish and 
oysters or clams. Serve on lettuce with French 
dressing. 

FISH AND ONION SALAD 

Bake five small white onions until tender, 
basting with melted butter. Cool, slice, and add 
five boned and skinned sardines cut into small 
pieces. Add also five sliced hard-boiled eggs 
and minced parsley, salt, pepper, and lemon- 
juice to season. Serve very cold with French 
dressing. 

FISH AND POTATO SALAD 

Mix cold cooked flaked fish with diced boiled 
potato and season with minced onion if desired. 
Serve with French dressing. 

FISH AND MACARONI SALAD 

Mix cold cooked flaked fish with an equal 
quantity of boiled macaroni cut into small pieces. 
Marinate in French dressing, drain, mix with 
Mayonnaise, and serve on lettuce. 



ffieb SalaDe 59 

SALT FISH SALAD 

Soak salt fish all night, drain, cover with cold 
water, bring to the boil and simmer for half an 
hour. Drain, cool, and flake, mix with Mayon- 
naise, and serve on lettuce. 

FROG'S LEGS SALAD 

Shred cooked frog's legs and mix with shredded 
lettuce or celery. Serve on water-cress or let- 
tuce, garnishing with sliced lemon and hard- 
boiled eggs. 

HALIBUT SALAD— I 

Cut cooked halibut steaks into fillets and lay 
each one on a lettuce leaf with a skinned and 
boned sardine on each piece. Serve with 
Mayonnaise. 

HALIBUT SALAD— II 

Cook sliced halibut in court-bouillon, drain, 
cool, and arrange on lettuce. Pour over a French 
dressing and garnish with sliced cucumber or 
cucumber shells filled with Mayonnaise. Mayon- 
naise may be passed with it. 

HALIBUT SALAD— III 
Marinate cold cooked flaked halibut in French 



60 One HbouaanD SalaDs 

dressing, drain, and serve on lettuce with Mayon- 
naise. Sliced or diced cucumbers may be added 
or the prepared steaks may be covered with 
sliced cucumbers and served on lettuce. 

HALIBUT SALAD— IV 

Steam and cool halibut steaks. Arrange on 
lettuce, garnishing with sliced hard-boiled eggs, 
cubes of aspic jelly and bits of boiled lobster. 
Pour over a French dressing, and serve with 
Mayonnaise. 

HALIBUT SALAD— V 

Cook halibut steaks in court-bouillon, drain, 
and flake with a fork. Serve on lettuce with 
Mayonnaise, garnishing with hard-boiled eggs. 

HERRING SALAD— I 

Soak six herrings in cold water for twenty-four 
hours. Drain and cut into bits, removing skin 
and bones. Add three boiled beets cut small, 
two onions, one pound of roasted veal, three 
sour apples and five small pickles. Serve with 
a sour Mayonnaise to which may be added four 
tablespoonfuls of French mustard and two 
tablespoon fuls of stewed cranberries. This is a 
Dutch recipe. 

HERRING SALAD— II 
Soak four salt herrings over night and chop 



jfteb SalaDe 61 

fine with four boiled beets, two pounds of roast 
veal, four peeled sour apples, two onions, three 
small pickles, and three large heads of celery 
boiled. Pour over a French dressing and serve 
very cold, garnishing with hard-boiled eggs and 
parsley. 

HERRING SALAD— III 

Cut fine two boned and skinned pickled herring, 
half a pound of cooked veal, four small apples 
peeled and cored, five small boiled potatoes, 
two boiled beets, three pickles, and an onion. 
Mix thoroughly, adding two chopped hard-boiled 
eggs, and serve with French dressing seasoned 
with sugar. 

HERRING SALAD— IV 

Soak over night six milch herrings. Remove 
the skin and bones and rub the milch through a 
sieve, moistening with vinegar. Chop fine half 
a pound of cold roast veal, two cupfuls of peeled 
and sliced sour apples, one and one-half cupfuls 
of pickled beets, one-fourth cupful of onions, 
half a cupful of pickles; add two stalks of celery, 
chopped, half a cupful of boiled potatoes, and 
one cupful of almonds. Add the milch, two 
tablespoonfuls each of grated horseradish and 
parsley, and one cupful each of sugar and vinegar. 
Mix thoroughly and garnish with sardines, 
pickles, hard-boiled eggs, beets, olives, and 
parsley. This is a German recipe. 



62 One tTbousatrt Salads 

HERRING SALAD— V 

Soak six Holland herrings over night. Remove 
the backbones, cut into small pieces, mix with 
French dressing, and serve on lettuce. 

HERRING SALAD— VI 

Chop fine a Holland herring, a small onion, a 
pickled beet, a cucumber, four sardines and a 
tablespoonful of cooked ham. Serve very cold 
on lettuce with French dressing. 

HERRING SALAD— VII 

Soak salted herring, remove the fillets and 
bones, and cut the meat in small pieces. Mix 
with the fish a little pickled beet, dill and sour 
pickle, all chopped fine and put into a salad bowl 
with some diced cold boiled potatoes, diced cooked 
veal, and one raw apple peeled and shredded. 
Marinate in French dressing, seasoning with 
mustard, chopped chives, and capers. Mix with 
Mayonnaise and serve on lettuce. 

HERRING SALAD— VIII 

Peel and cut into small squares a quart of 
cold boiled potatoes, four peeled and cored sour 
raw apples, the fillets of four salted herrings, a 
pickled cucumber, and two boiled beets. Mari- 
nate in French dressing, seasoning with mustard 



fish SalaOa 63 

and chopped onion, drain, mix with Mayon- 
naise, and serve on lettuce, garnishing with sliced 
beets and parsley. 

HERRING SALAD— IX 

Chop fine three each of soaked herring, apples, 
and boiled potatoes, adding a small piece of 
cooked veal, half a cupful of mixed nuts, a pickle 
and a few capers. Season with sugar and pepper 
and add four chopped hard-boiled eggs rubbed 
through a sieve and mixed to a smooth paste with 
vinegar. 

HERRING SALAD— X 

Soak four herrings in cold water over night. 
Rinse thoroughly and cut into bits, removing 
skin and bone. Mix with two apples, peeled and 
cut into dice, half a cupful of blanched and broken 
almonds and a chopped onion. Mash the herring 
roe, mix with half a cupful of vinegar, and sea- 
son with pepper and sugar. Mix with the salad, 
and chill before serving. Either Mayonnaise or 
French dressing may be used instead. 

HERRING SALAD— XI 

Soak six Holland herrings for twelve hours in 
cold water. Drain and cut into shreds, removing 
skin and bone. Shred also one pound each of cold 
boiled beef tongue and roasted veal, three sour 



64 ©ne Gbousanft Salads 

apples, and six small pickles. Mix with Mayon- 
naise and serve on lettuce, garnishing with 
sliced hard-boiled eggs, olives, and capers. 

LOBSTER SALAD— I 

Marinate the broken meat of a boiled lobster in 
French dressing. Drain and arrange on lettuce, 
alternating with sliced tomato and sliced hard- 
boiled eggs. Spread with Mayonnaise, sprinkle 
with minced green peppers and serve. 

LOBSTER SALAD— II 

Mix cooked and broken lobster meat with twice 
as much finely cut celery. Serve on lettuce with 
Mayonnaise. Chopped olives may be added. 

LOBSTER SALAD— III 

Marinate cooked and broken lobster meat in 
French dressing, seasoned with chili sauce. 
Drain and serve on lettuce with Mayonnaise. 

LOBSTER SALAD— IV 

Put into a salad bowl the cooked and broken 
meat of one lobster, a shredded sour apple, 
a chopped Spanish pepper, and shredded cel- 
ery and lettuce. Serve with French dressing. 
Shrimps may be used in the same way. 

LOBSTER SALAD— V 

Arrange cooked and broken lobster meat on 



tfteb Salafcs 65 

lettuce and garnish with minced parsley and 
chopped hard-boiled eggs. Serve with French 
dressing. 

LOBSTER SALAD— VI 

Marinate cooked and broken lobster in French 
dressing, drain, and serve on lettuce, garnishing 
with quartered hard-boiled eggs, anchovies, 
capers, and stoned olives. 

LOBSTER SALAD— VII 

Cook two lobsters in court-bouillon, drain, cool, 
and remove the meat, breaking it into conven- 
ient pieces. Mix with two artichoke bottoms, 
cooked and cut up, two cupfuls of sliced boiled 
potatoes, four sliced hard-boiled eggs, and two 
sliced cucumbers. Marinate in French dressing, 
drain, mix with Mayonnaise, and serve on lettuce, 
garnishing with mint, chives, and parsley. 

LOBSTER SALAD— VIII 

Pound the yolks of three hard-boiled eggs with 
a teaspoonful each of minced onion and parsley 
and moisten to a smooth paste with a teaspoonful 
each of tarragon vinegar and Worcestershire 
Sauce. Arrange cooked and broken lobster on 
lettuce leaves, cover with the egg mixture, pour 
over a French dressing, and garnish with chopped 
olives and the whites of the eggs. 

5 



66 ©ne GbousanD Salads 

LOBSTER SALAD— IX 

Arrange cooked and broken lobster on a bed 
of lettuce, alternating with hard-boiled eggs 
quartered, sliced beet root, and cucumber cut 
into dice. Sprinkle with powdered hard-boiled 
egg yolk and the coral of the lobster. Serve with 
Mayonnaise. Crab meat may be used in the same 
way. 

LOBSTER SALAD— X 

Mix cooked and broken lobster meat with 
diced cooked carrots and beets. Serve on 
lettuce with Mayonnaise to which the pounded 
coral and a little caviare have been added. 
Crabs may be prepared in the same way. 

LOBSTER SALAD— XI 

Mix cooked and broken lobster meat with an 
equal quantity of shredded lettuce. Serve with 
Mayonnaise. If desired, sprinkle with minced 
parsley and the powdered yolks of hard-boiled 
eggs. 

LOBSTER SALAD— XII 

Mix cooked and broken lobster with chopped 
hard-boiled eggs and finely cut celery, seasoning 
with minced parsley and onion. Marinate in 
French dressing, drain, and serve on lettuce with 
Mayonnaise. 



ffieb SalaOe 67 

LOBSTER SALAD— XIII 

Sprinkle cooked and broken lobster meat with 
minced parsley and the powdered yolks of hard- 
boiled eggs. Mix with French dressing and 
serve on lettuce. 

LOBSTER SALAD— XIV 

Mix cooked and broken lobster meat with 
Mayonnaise and add a little finely cut celery if 
desired. The pounded coral of the lobster may 
be added to the Mayonnaise. 

LOBSTER SALAD— XV 

Break boiled lobster meat into convenient 
pieces and marinate in French dressing. Drain, 
mix with Mayonnaise, and serve on lettuce. 
Garnish with hard-boiled eggs if desired. It 
may be served in a border mould of cucumber 
aspic. 

LOBSTER SALAD— XVI 

Mould cooked and broken lobster meat in 
aspic jelly, turn out and serve on lettuce with 
Mayonnaise. 

MACKEREL SALAD 
Drain and rinse a can of mackerel, removing 



68 ®ne Gbousanfc Sala&e 

skin and bone. Mix with chopped raw onion 
and pickles and serve with French dressing, 
using the oil drained from the can. 

MUSSEL SALAD— I 

Cook the mussels in wine with a slice of onion, 
drain and mix with an equal quantity of hot 
boiled potatoes cut into dice. Pour over a 
French dressing, sprinkle with minced parsley, 
and cool. Serve very cold and pass Mayonnaise 
if desired. 

MUSSEL SALAD— II 

Saute" mussels in seasoned butter, sprinkle 
with lemon- juice, and cool. Mix with shredded 
lettuce or celery and serve with French dressing. 

MUSSEL SALAD— III 

Chop fine three or four truffles and two large 
boiled potatoes. Marinate in French dressing, 
seasoning with minced chives and parsley, and 
add eighteen or twenty cooked mussels. Serve 
on lettuce, garnishing with anchovies. 

MUSSEL SALAD— IV 

Marinate cold cooked mussels in French dress- 
ing, seasoned with Worcestershire Sauce. Drain 
and serve on lettuce, adding Mayonnaise if 
desired. 



jfisb Salads 69 

OYSTER SALAD— I 

Rub a salad bowl with a cut clove of garlic 
and line it with lettuce leaves. Fill with par- 
boiled oysters, cooled and drained, and finely 
cut celery. Cover with Mayonnaise, sprinkle 
with minced parsley, and serve. French dress- 
ing may be used instead of Mayonnaise and 
pickled oysters may be used instead of the fresh. 

OYSTER SALAD— II 

Parboil, drain, and cool large oysters. Mix 
with hard-boiled eggs finely cut and serve on 
lettuce with Mayonnaise. 

OYSTER SALAD— III 

Parboil oysters, drain, cool, and put into a salad 
bowl lined with lettuce. Sprinkle with minced 
olives, parsley, pickles, and capers, and pour over 
a Mayonnaise. Add shredded lettuce or celery 
if desired. 

OYSTER SALAD— IV 

Parboil oysters, drain, cool, and cut into small 
pieces. Mix with finely cut celery and capers 
and serve on lettuce with Mayonnaise. 

OYSTER SALAD— V 

Parboil oysters in acidulated water, drain, 
mix with Mayonnaise, and serve on lettuce, 
garnishing with oyster-crabs and minced parsley. 



7 o ©ne UbouaanD SalaDe 

OYSTER SALAD— VI 

Parboil oysters, drain, cool, mix with hard- 
boiled eggs, cut into eighths, and serve on let- 
tuce with Mayonnaise. 

OYSTER SALAD— VII 

Mix drained raw oysters with an equal quantity 
of shredded raw cabbage and serve with French 
dressing made with lemon-juice and seasoned 
with grated horseradish and tabasco sauce. 
Celery may be used instead of cabbage. 

OYSTER SALAD— VIII 

Parboil a quart of oysters, drain, cool, and re- 
move the hard portions. Mix with an equal 
quantity of cucumber dice, and serve on water- 
cress or lettuce with Mayonnaise, to which 
whipped cream may be added. 

OYSTER SALAD— IX 

Parboil a quart of oysters in their own liquor 
with a tablespoonful of vinegar, drain, cut into 
small pieces and marinate in French dressing. 
Mix with cucumber dice and serve on lettuce 
with Mayonnaise, garnishing with sliced hard- 
boiled eggs. 

OYSTER SALAD— X 
Parboil oysters in their own liquor, drain, cool, 



fftdb Salads 71 

and marinate in French dressing to which has 
been added the juice of half a lemon. Drain, 
mix with an equal quantity of finely cut celery, 
and serve on lettuce with Mayonnaise. 

OYSTER SALAD— XI 

Boil small potatoes in stock, drain, cool, slice, 
and mix with three dozen small parboiled oysters. 
Add also half a pound of peeled and sliced truffles 
cooked in Sherry with a slice of onion, and drain. 
Moisten with wine, mix with French dressing, and 
serve very cold. 

OYSTER SALAD— XII 

Cut raw oysters into small pieces, mix with 
shredded lettuce, and serve with French dressing. 

OYSTER SALAD— XIII 

Put head lettuce into a salad bowl, lay upon 
it parboiled oysters, and cover with hard-boiled 
eggs chopped separately. Pour over a Mayon- 
naise and serve. 

OYSTER SALAD— XIV 

Parboil, drain, and cool large oysters. Mari- 
nate in lemon-juice, drain, and mix with quar- 
tered hard-boiled eggs. Serve on lettuce with 
Mayonnaise. 



72 One Gbouganfc SalaDs 

OYSTER SALAD— XV 

Parboil oysters in their own liquor, drain, and 
cool. Mix with Mayonnaise and, if desired, 
celery or cabbage cut fine. Serve very cold on 
lettuce. A little chopped pickle may be added. 

OYSTER SALAD— XVI 

Parboil large oysters, drain, cool and, serve on 
lettuce, sprinkling with chopped canned mush- 
rooms. Garnish with stuffed olives and serve 
with Mayonnaise. 

OYSTER SALAD— XVII 

Parboil, drain, and cool large oysters, season 
with chopped pickle, and add a few stoned and 
split ripe olives. Serve on lettuce with Mayon- 
naise to which freshly grated horseradish has 
been added. 

OYSTER SALAD— .XVIII 

Remove the hard parts from a quart of oysters 
and arrange on a bed of water-cress. Lay upon 
it half a pound of lean cooked ham cut into small 
pieces and pour over a French dressing seasoned 
with horseradish. 

OYSTER AND CHICKEN SALAD 

Mould shredded chicken and parboiled oysters 



ffteb SalaDs 73 

in chicken aspic made sour with lemon- juice. 
Serve on lettuce with Mayonnaise. Or, mould 
the oysters in chicken aspic in a border mould 
and fill the centre with a Mayonnaise of chicken. 
Garnish with cress and parsley. 

OYSTER AND SWEETBREAD SALAD 

Mix one pint of parboiled and cooled oysters 
with one pair of cooked sweetbreads cut into dice. 
Marinate for an hour in French dressing, drain, 
and mix with Mayonnaise to which a little 
whipped cream has been added. Serve on lettuce. 

OYSTER-CRAB SALAD 

Rinse cooked oyster-crabs in cold water. 
Drain, dry, mix with Mayonnaise, and serve on 
lettuce. 

PRAWN SALAD— I 

Remove the skins and heads of boiled prawns 
and serve with French dressing made with 
lemon- juice. Sprinkle with minced parsley and 
serve on lettuce. 

PRAWN SALAD— II 

Mix cooked and shelled prawns with half the 
quantity of finely cut celery. Mix with Mayon- 
naise and serve on lettuce. 



74 ®ne GboueanD SalaDs 

RUSSIAN SALAD— I 

Cut into dice six boiled potatoes, two beets, 
and three boiled celery roots. Cut into bits two 
pickles, a dozen anchovies, or three soaked 
herrings freed from skin and bone. Add two 
tablespoonfuls of capers, half a cupful of grated 
horseradish, and mix with Mayonnaise. Serve 
on lettuce, garnishing with sliced hard-boiled 
eggs, beets, and pickles. 

RUSSIAN SALAD— II 

Mince separately cooked potato, beet, and car- 
rot, canned mushrooms and celery. Chop sepa- 
rately the yolks and whites of hard-boiled eggs 
and slice two small cucumber pickles. Flake a 
pound of boiled halibut or salmon and mould in 
a round mould with aspic jelly, alternating 
with the chopped vegetables, pickles, cooked 
peas, capers, and filleted anchovies. Chill, turn 
out, cut a space from the top, and fill with 
caviare. Garnish with chopped onion and 
parsley and serve very cold. 

SALMON SALAD— I 

Shred cooked smoked salmon and mix with 
cucumber dice and sliced boiled potatoes. Mix 
with French dressing and serve on lettuce. 

SALMON SALAD— II 

Flake cooked salmon, marinate in lemon- 



fisb SalaOg 75 

juice, drain, and mix with an equal quantity of 
finely cut celery. Add three chopped pickles, 
six minced olives, and a few broken English 
walnut meats. Mix with Mayonnaise and serve 
on lettuce. 

SALMON SALAD— III 

Boil a small salmon whole, skin, and serve on a 
bed of lettuce. Spread with Mayonnaise and 
garnish with sliced lemon, pickled beets, hard- 
boiled eggs, and olives. Salmon steaks may be 
used in the same way. 

SALMON SALAD— IV 

Flake a pound of cold cooked salmon and mix 
with the sliced yolks of three hard-boiled eggs. 
Add a teaspoonf ul each of chopped olives, capers, 
and pickle, and serve on lettuce with Mayonnaise. 

SALMON SALAD— V 

Flake cold cooked salmon, season with lemon- 
juice, minced parsley, and cayenne, and mix with 
Mayonnaise. Add enough soaked and dissolved 
gelatine to make very stiff. Fill individual 
moulds, chill, and serve on lettuce with cucumbers 
and French dressing. 

SALMON SALAD— VI 

Chop very fine two hard-boiled eggs, a dozen 



76 One GbousanD SalaOs 

small cucumber pickles, and half a head of cab- 
bage. Mix with a can of salmon, drained and 
flaked, and serve with French dressing or 
Mayonnaise. 

SALMON SALAD— VII 

Line a salad bowl with shredded lettuce and 
put in a layer of shredded cabbage. Add a 
layer of sliced tomatoes, then a layer of red 
pickled salmon, then celery cut fine, and a few 
capers and chopped pickles. Mix with French 
dressing and serve with Mayonnaise separately. 

SALMON SALAD— VIII 

Boil, cool, and flake two salmon steaks and 
marinate in seasoned oil and lemon- juice. Drain 
and serve on lettuce with French dressing 
or Mayonnaise and garnish with sliced cucum- 
bers, or mix the cucumbers with the salad. 

SALMON SALAD— IX 

Flake cooked salmon and marinate in French 
dressing, using very little oil. Drain, and serve 
on lettuce with Mayonnaise, garnishing with 
sliced hard-boiled eggs, olives, and anchovies. 

SALMON SALAD— X 

Steam a salmon steak, cool, remove skin and 
bone, and serve on a bed of lettuce. Garnish 



jftsb Salafcs 77 

with sliced hard-boiled eggs and serve with 
Mayonnaise tinted green with spinach juice. 

SALMON SALAD— XI 

Drain and flake a can of salmon and mix with 
one and one-half cupfuls of finely cut celery. 
Mix with Mayonnaise and serve on lettuce. 

SALMON SALAD— XII 

Flake cold boiled salmon, season it with lemon- 
juice, mix with Mayonnaise, and serve on lettuce. 
Shrimps may be used in the same way. 

SALMON SALAD— XIII 

Boil fresh salmon in salted and acidulated 
water, drain, cool, flake, and put in a salad bowl 
lined with lettuce, alternating with thin slices 
of Spanish onion. Serve with French dress- 
ing or Mayonnaise. Mackerel may be used in 
the same way. 

MOULDED SALMON SALAD 

Mould flaked salmon in aspic jelly or season 
highly with lemon-juice, minced parsley, and 
Tabasco sauce, and mix with Mayonnaise. Stir 
in a tablespoonful of powdered gelatine, dis- 
solved; fill individual moulds and cool. Serve on 
lettuce, garnishing with stoned olives and pickles. 



78 One Gboueant) SalaDs 

SALMON AND CUCUMBER SALAD 

Lay a cooked salmon steak on a bed of lettuce 
leaves, and cover with thinly sliced cucumbers. 
Garnish with nasturtiums or cucumber aspic 
and serve with French dressing or Mayonnaise. 

SALMAGUNDI SALAD— I 

Arrange on a platter in separate groups chopped 
veal or chicken, hard-boiled eggs chopped sepa- 
rately, sardines or anchovies, tongue, pickled 
beets or red cabbage, chopped pickles or capers, 
and parsley or cress. Garnish with lettuce and 
serve with French dressing. 

SALMAGUNDI SALAD— II 

Wash, split, and bone two Holland herrings, 
and chop fine with the white meat of a chicken 
two hard-boiled eggs, an onion, an anchovy, and 
a tablespoonful of cooked ham or tongue. Mix 
with French dressing and serve on lettuce. 

SARDINE SALAD— I 

Boil and drain a cupful of rice, season with 
minced onion, and pour over a French dressing. 
Cool and arrange on lettuce. Lay on the rice 
drained sardines or strips of them, pour over a 
French dressing, and sprinkle with minced parsley 
and chives, or with pickled beets cut into strips. 



ffteb Salads 79 

SARDINE SALAD— II 

Arrange on a bed of lettuce sardines and 
shrimps, alternately. Season with minced onion, 
chopped pickle, capers, and hard-boiled eggs. 
Pour over French dressing, season with tomato 
catsup, and serve cold. 

SARDINE SALAD— III 

Season sardines with lemon- juice and Worces- 
tershire and serve on lettuce with French dress- 
ing seasoned with tomato catsup and garlic. 

SARDINE SALAD— IV 

Remove skin and bones from large sardines 
and arrange on lettuce with a garnish of hard- 
boiled eggs. Pour over a French dressing made 
with lemon-juice. 

SARDINE SALAD— V 

Bone and flake drained sardines and put on 
tissue paper until the oil is absorbed. Mix with 
three times the quantity of finely cut celery and 
marinate in French dressing. Drain and serve 
on lettuce or cress with Mayonnaise. 

SARDINE SALAD— VI 

Soak sardines in vinegar and remove the skin. 
Drain and mix with chopped parsley and onion. 



So One GbousanD Salafcs 

Pour over a French dressing made with lemon- 
juice and garnish with olives. 

SARDINE SALAD— VII 

Arrange drained sardines on lettuce, garnish 
with boiled beets, and serve with a sour May- 
onnaise. 

SARDINE SALAD— VIII 

Flake six sardines and mix with six diced 
cooked potatoes, one stalk of celery cut fine, and 
three small cucumber pickles chopped. Mix with 
Mayonnaise or boiled dressing and serve on 
lettuce. 

SARDINE SALAD— IX 

Skin, bone, and flake sardines and mix with 
three times the quantity of finely cut celery. 
Sprinkle with lemon- juice and serve with 
Mayonnaise. 

SARDINE SALAD— X 

Arrange skinned and boned sardines on let- 
tuce. Sprinkle with chopped olives and pickle, 
cover with sliced hard-boiled eggs, and serve 
with French dressing. 

SARDINE SALAD— XI 
Skin, flake, and bone sardines and mix with an 



ffteb Salads 81 

equal quantity of the mashed yolks of hard- 
boiled eggs. Serve on lettuce with Mayonnaise. 

SCALLOP SALAD— I 

Soak the scallops in salt water for an hour, rinse, 
and boil slowly in fresh water for twenty-five 
minutes. Blanch in cold water, drain, slice, 
mix with finely cut celery, pour over a Mayon- 
naise, and serve. 

SCALLOP SALAD— II 

Parboil, drain, blanch, and slice scallops. Serve, 
on lettuce with French dressing. 

SCALLOP SALAD— III 

Slice cold cooked scallops, marinate in French 
dressing, drain, and mix with shredded cabbage 
or celery or shredded lettuce. Serve very cold 
with French dressing or Mayonnaise. 

SCALLOP SALAD— IV 

Marinate cooked scallops in French dressing, 
drain, and mix with shredded cabbage, green 
pepper, and celery. Serve on lettuce with 
Mayonnaise. 

SCALLOP SALAD— V 

Boil and cool a pint of scallops. Drain, dry, 
and slice, seasoning with lemon- juice, paprika, 
6 



82 One GbousanO Salads 

and Worcestershire Sauce. Mix with Mayon- 
naise and serve on lettuce. 

SCALLOP SALAD— VI 

Boil and blanch a pint of scallops. Drain, slice, 
and mix with half as much finely cut celery. 
Serve on water-cress with French dressing, 
garnishing with chopped olives and hard-boiled 
eggs. 

SCALLOP SALAD— VII 

Cut fried scallops into halves or quarters and 
mix with twice the quantity of finely cut celery. 
Serve on lettuce with French or Mayonnaise 
dressing. 

SHAD ROE SALAD— I 

Cook a shad roe in salted and acidulated water 
with a slice of onion. Drain, skin, and flake with 
a fork. Mix with shredded lettuce or celery and 
serve in tomato shells with French dressing or 
Mayonnaise. Or, mix the sliced roe with sliced 
tomatoes and serve with French dressing and 
lettuce. 

SHAD ROE SALAD— II 

Cook a shad roe in court bouillon, drain, and 
plunge into cold water. Wipe dry, cut into 
slices, and serve on lettuce with French dress- 
ing, garnishing with chopped cooked beets. 



flBb Salate s 3 

SHAD ROE SALAD— III 

Boil a pair of roes in salted water for half an 
hour, drain, and cover with ice- water. Drain, 
wipe dry, remove the skin, and cut into thin 
slices. Garnish with diced cucumber or mix 
with sliced cucumber and serve on lettuce with 
Mayonnaise. 

SHAD ROE SALAD— IV 

Cook shad roe in acidulated water, drain, cool, 
skin, and slice. Season with lemon- juice and 
Worcestershire Sauce. Rub a salad bowl with 
a cut clove of garlic, line with lettuce leaves, 
and put in the shad roe, alternating with sliced 
tomato and cucumber. Serve with Mayonnaise 
dressing to which whipped cream has been added. 

SHAD ROE SALAD— V 

Cook the roes in salted and acidulated water 
with a bay-leaf. Drain, cool in ice-water, wipe 
dry, skin, slice, and serve on lettuce with French 
dressing. Or, marinate in French dressing and 
serve with Mayonnaise. Garnish with cress and 
parsley. 

SHAD ROE SALAD— VI 

Boil a shad roe in salted and acidulated water, 
cool in ice- water, drain, skin, and slice. Serve on 
lettuce with French dressing or Mayonnaise. 



84 One CbousanD Salads 

Sprinkle with minced chives or parsley and gar- 
nish with cucumber dice. 

SHAD ROE SALAD— VII 

Cook a pair of shad roes in salted boiling water, 
drain, cool, and skin. Season with onion-juice 
and serve on lettuce with Mayonnaise. 

SHAD ROE SALAD— VIII 

Rub a salad bowl with cut garlic, line with 
lettuce, and fill with diced cooked shad roe sea- 
soned with onion-juice. Serve with Mayon- 
naise. 

SHAD ROE AND CUCUMBER SALAD 

Cook a shad roe in salted and acidulated water 
with an onion and a bay-leaf. Drain, cool, slice, 
and marinate in French dressing, seasoned with 
onion-juice. Drain, mix with sliced cucumber, 
and serve on lettuce with Mayonnaise. 

SHRIMP SALAD— I 

Marinate cooked shrimps in French dressing, 
drain, and mix with a little finely cut celery. 
Serve on lettuce with Mayonnaise, garnishing 
with olives, capers, and sliced hard-boiled eggs. 

SHRIMP SALAD— II 

Mix flaked cooked shrimps with twice the 
quantity of finely cut celery. Season with mus- 



ffteb Salaos 85 

tard, and marinate in French dressing. Drain, 
mix with Mayonnaise, and serve on lettuce. 

SHRIMP SALAD— III 

Mix cooked flaked shrimps with finely shred- 
ded lettuce and French dressing. Garnish with 
spoonfuls of Mayonnaise. 

SHRIMP SALAD— IV 

Mould tomato aspic in a border mould and fill 
the centre with a Mayonnaise of shrimps. Or, 
mould the shrimps in the aspic and serve with 
Mayonnaise. 

SHRIMP SALAD— V 

Mould flaked shrimps in cucumber aspic and 
serve with Mayonnaise, or serve a shrimp May- 
onnaise with a border of cucumber aspic. A 
sour lemon jelly may be used instead of the 
cucumber. Or, sliced cucumbers may be ar- 
ranged in the lemon jelly. 

SHRIMP SALAD— VI 

Mix cooked flaked shrimps with shredded 
cabbage and celery. Serve on lettuce with 
Mayonnaise. 

SHRIMP AND ASPARAGUS SALAD 

Mix two cupfuls of cold cooked asparagus cut 
into short lengths with one cupful of cooked 



86 One Gbousand salafcs 

flaked shrimps. Serve with French dressing to 
which the pounded yolks of three hard-boiled 
eggs have been added. 

SHRIMP AND CUCUMBER SALAD 

Flake cooked shrimps, marinate with French 
dressing, and add an equal quantity of diced 
or sliced cucumbers. Mix with Mayonnaise and 
serve on lettuce, garnishing with cold shrimps 
and cucumber slices. 

SHRIMP AND CRESS SALAD 

Mix cooked flaked shrimps with water-cress 
and serve with Mayonnaise or French dressing. 

SHRIMP AND TOMATO SALAD 

Mix cooked shrimps with peeled and quartered 
tomatoes and serve on lettuce with Mayon- 
naise. 

STURGEON SALAD 

Remove the brown skin and fat from half a 
pound of smoked sturgeon and cut into dice. 
Add one cup of diced cucumber and three hard- 
boiled eggs cut into small pieces. Mix with a 
chopped green pepper and a very small onion 
grated. Serve with French dressing in a salad 
bowl rubbed with garlic and lined with lettuce 
leaves. Use lemon- juice in the French dressing 
and a slight grating of the rind. 



ffisb £ala&0 87 

TONNO SALAD 

Open and drain a can of tonno. Flake fine with 
a fork and mix with three tomatoes peeled and 
sliced and three green peppers seeded and cut into 
rings. Serve on lettuce and mix with French 
dressing, using cider vinegar. (Tonno comes 
in small cans and can be had at any Italian 
grocery.) 

WHITE-FISH SALAD— I 

Flake cold cooked white-fish, season with 
French dressing, and serve on lettuce with 
Mayonnaise to which a mashed sardine has been 
added. Garnish with sliced cucumbers or cubes 
of cucumber aspic. 

WHITE-FISH SALAD— II 

Flake cold cooked white-fish, marinate in 
French dressing, drain, mix with Mayonnaise, 
and serve on lettuce. Finely cut cabbage, 
celery, or diced cucumber may be added. 

SMOKED WHITE-FISH SALAD 

Free from skin and bone, cut into small pieces, 
and season highly with cayenne and minced 
chives or onion. Serve very cold on lettuce with 
French dressing. 



MEAT SALADS 

BACON SALAD 

Cut one-fourth of a pound of bacon into dice 
and fry with a chopped onion. Season with 
pepper and vinegar, pour over shredded lettuce, 
cool, and serve. 

BEEF SALAD— I 

Cut cold roast beef into dice with a little cold 
fried bacon and add a little chopped Spanish 
pepper. Green pepper may be used instead. 
Serve on lettuce with French dressing. 

BEEF SALAD— II 

Two cupfuls of shredded cooked beef mixed 
with two sliced boiled potatoes and a table- 
spoonful of minced parsley. Serve on lettuce 
with French dressing, seasoned with garlic and 
tomato catsup. 

BEEF SALAD— III 

Cut cold cooked beef into cubes, season with 
88 



Abeat Salads 89 

horseradish, and serve on lettuce with boiled 
dressing or Mayonnaise. 

BEEF SALAD— IV 

Marinate diced cooked beef in French dressing, 
seasoning with grated onion. Drain, mix with 
cold cooked potatoes cut into dice, and a little 
minced parsley. Serve on lettuce with French 
dressing or Mayonnaise, garnishing with hard- 
boiled eggs. 

BEEF SALAD— V 

Season one cupful of diced cooked beef with 
Worcestershire, grated onion, and salt. Mix with 
Mayonnaise and serve on lettuce, garnishing with 
peeled and quartered tomatoes. 

BEEF SALAD— VI 

Season diced cooked beef with grated onion and 
horseradish and serve on lettuce with Mayon- 
naise to which whipped cream has been added. 

BEEF SALAD— VII 

Mix diced cooked beef with chopped onion 
either raw or boiled, add a few olives chopped, and 
sprinkle with minced parsley. French dressing. 

BEEF SALAD— VIII 

Mix thinly sliced boiled beef -and cooked 



90 One GbousanD SalaDs 

potatoes and add a chopped hard-boiled egg, a 
minced onion, and some chopped chives and pars- 
ley. Pour over a French dressing seasoned with 
mustard. Minced green peppers, sliced toma- 
toes, and chopped chervil and tarragon may be 
added. 

BEEF SALAD— IX 

Marinate cold roast beef, cut into small pieces, 
in French dressing and mix with endive or 
lettuce. Shredded Spanish pepper may be added. 

BEEF SALAD— X 

Marinate cold boiled beef in French dress- 
ing, drain, and mix with sliced boiled potato. 
Sprinkle with minced parsley and serve with 
French dressing or Mayonnaise. 

BEEF SALAD— XI 

Mix cold cooked beef cut fine with an equal 
quantity of cold boiled potatoes. Season with 
grated onion and minced parsley and serve with 
French dressing. 

BEEF SALAD— XII 

Mix cold cooked beef with cress and French 
dressing seasoned with onion-juice. Celery or 
green peas or shredded green peppers may be 
added if desired. 



flfceat Salads 91 

BEEF SALAD— XIII 

One cupful of cold cooked beef cut into dice 
and two cooked potatoes sliced. Sprinkle with 
minced parsley and pour over a French dressing. 
Garnish with sliced pickles and beets. 

BEEF SALAD— XIV 

Skin, bone, and cut up four sardines, and add 
an equal quantity of diced cooked beef or veal, 
one cooked sliced beet, one cooked diced potato, 
a tablespoonful of minced parsley, and a little 
grated onion to season. Serve on lettuce with 
French dressing. 

BEEF SALAD— XV 

Mix two cupfuls of diced cooked beef with six 
hard-boiled eggs cut small, a tablespoonful of 
minced parsley, and a teaspoonful of minced 
onion or chives. Add a little chopped pickle, ca- 
pers, and olives and serve with French dressing. 

BEEF SALAD— XVI 

Chop fine a bunch of parsley, two shallots, and 
six anchovies. Mix with French dressing and 
pour over cold roast beef cut into small pieces. 
Mix thoroughly and serve on lettuce, sprinkling 
with minced parsley. 



92 One Gbousand SalaDa 

CHICKEN SALAD— I 

Mix diced cooked chicken with grated cheese 
and Mayonnaise. Serve on lettuce leaves, gar- 
nishing with sliced hard-boiled eggs. 

CHICKEN SALAD— II 

Ore cupful of cooked chicken cut into dice, 
two cupfuls of celery cut into small pieces. Mix 
with Mayonnaise and serve on lettuce, garnish- 
ing with hard-boiled eggs or sliced beets or ca- 
pers or olives. Cabbage may be used instead of 
celery. 

CHICKEN SALAD— III 

One cupful of diced cooked chicken and celery, 
and half a cupful of hard-boiled eggs sliced; 
mix with Mayonnaise and serve on lettuce with 
a garnish of chopped pickles. Or, use twice as 
much celery as chicken. 

CHICKEN SALAD— IV 

Mix cold cooked shredded chicken with a little 
ham or veal and serve on lettuce with Mayon- 
naise, garnishing with hard-boiled eggs. 

CHICKEN SALAD— V 

Cold cooked chicken cut into dice and half the 
quantity of celery cut fine. Marinate in French 



/■beat SalaD 93 

dressing, drain, mix with Mayonnaise, and serve 
on lettuce with a garnish of sliced hard-boiled 
eggs and olives. Turkey may be used instead of 
chicken. Canned mushrooms may be used in- 
stead of celery or with it. 

CHICKEN SALAD— VI 

Remove the soft crumbs from French rolls 
and fill with chicken salad. 

CHICKEN SALAD— VII 

Marinate one cupful each of chicken, celery, and 
apples in seasoned oil and lemon-juice. Drain, 
mix with Mayonnaise, and serve on lettuce, 
garnishing with nut-meats, sliced hard-boiled 
eggs, and sliced orange. 

CHICKEN SALAD— VIII 

Mix cold cooked diced chicken with two-thirds 
the quantity of cut celery, marinate in French 
dressing, drain, and mix with Mayonnaise. Serve 
on lettuce, garnishing with hard-boiled eggs, 
chopped separately, or with sliced pickles, stoned 
olives, capers, and parsley. Veal may be used 
instead of the chicken and shredded lettuce 
instead of the celery. 

CHICKEN SALAD— IX 

One cupful of cooked shredded chicken, one- 



94 ®ne Gboueanfc Salads 

fourth pound of Jordan almonds, half a Spanish 
onion shredded, and one sweet Spanish pepper. 
Mix thoroughly, season with curry powder, and 
soy, and pour over a French dressing. Serve on 
lettuce and garnish with sliced beets or bananas. 

CHICKEN SALAD— X 

Marinate diced cooked chicken in French 
dressing, drain, mix with Mayonnaise, and serve 
on lettuce. Garnish with olives, strips of beets, 
pickles, capers, or hard-boiled eggs. 

CHICKEN SALAD— XI 

Mix diced cooked chicken and sweetbreads 
and put into a salad bowl which has been rubbed 
with garlic. Season with soy, celery seed, grated 
onion, Tabasco Sauce, and a few drops of tarra- 
gon vinegar. Add a few nuts and serve on let- 
tuce with Mayonnaise to which a little whipped 
cream has been added. 

CHICKEN SALAD— XII 

Marinate cold cooked chicken in well-seasoned 
stock. Drain thoroughly, mix with an equal 
quantity of celery, and serve on lettuce with 
Mayonnaise. Garnish with olives. Nuts may 
be added and endive, or cabbage may be used 
in place of the celery, with a pinch of celery seed. 



flfteat Salads 95 

CHICKEN SALAD— XIII 

Marinate diced cooked chicken in French 

dressing, seasoned with anchovy paste. Drain, 

mix with Mayonnaise, and serve on lettuce, 
garnishing with capers. 

CHICKEN SALAD— XIV 

Mix equal quantities of diced cooked chicken 
and cut celery with half as much grated bread- 
crumbs. Marinate in French dressing, drain, 
and mix with Mayonnaise. 

CHICKEN SALAD— XV 

Equal parts of diced cooked chicken and cut 
celery and one-fourth the quantity of blanched 
and chopped Brazil nuts. Mix with Mayonnaise 
and serve on lettuce. Turkey may be used in 
the same way. 

CHICKEN SALAD— XVI 

One cupful of diced cooked chicken, mixed 
with an equal quantity of cooked cauliflower 
flowerets and seasoned highly with grated cheese. 
Pour over a French dressing, season with mus- 
tard, and mix with the powdered yolks of two 
hard-boiled eggs. Serve on lettuce and garnish 
with the egg whites cut in rings. 



96 $ne Gbouaand Salads 

CHICKEN SALAD— XVII 

Mix two cupfuls of diced cooked chicken, 
one cupful of diced cooked sweetbreads, and one 
cupful of canned mushrooms. Serve on lettuce 
with Mayonnaise. 

CHICKEN SALAD— XVIII 

Mix one cupful each of cooked chicken, celery, 
and apple cut into dice and marinate in seasoned 
oil, mixed with lemon-juice. Serve with Mayon- 
naise to which whipped cream has been added 
and surround with lettuce leaves. Garnish with 
chopped hard-boiled eggs, walnut-meats, and 
orange or grape fruit, freed from skin, seeds, 
and membranes. 

CHICKEN SALAD— XIX 

Mix diced cooked chicken with finely cut cel- 
ery, chopped hard-boiled eggs, and capers. Serve 
on lettuce with Mayonnaise. 

CHICKEN SALAD— XX 

Mix thoroughly one tablespoonful of capers, 
two tablespoonfuls of minced ham, three chopped 
hard-boiled eggs, a minced onion, and one 
pounded anchovy. Mix with aspic jelly and dip 
strips of cooked chicken into the mixture. 
Arrange the strips in the form of a border and fill 
the centre with diced cooked carrots, peas, and 



Afteat Salads 97 

finely cut celery, mixed with Mayonnaise. Cool 
on ice and serve with a garnish of parsley. 

CHICKEN SALAD— XXI 

Mix diced cooked chicken with an equal quan- 
tity of parboiled and drained oysters. Serve on 
lettuce with Mayonnaise. 

CHICKEN SALAD— XXII 

Shred the meat of one cooked chicken and mix 
with two bunches of celery cut fine, one cucum- 
ber cut into bits, and one can of French peas. 
Add a cupful of broken English walnuts, mix 
with Mayonnaise, and serve on lettuce. 

CHICKEN SALAD— XXIII 

Mould tomato aspic in a double mould and fill 
the centre with chicken salad. Cover with more 
of the jelly, cool, turn out, and serve with Mayon- 
naise. Or, mould the tomato aspic in a border 
mould and fill the centre with chicken salad. 

CHICKEN SALAD— XXIV 

Boil a chicken and reduce the cooking liquid, 
shred the meat, season, and pour over enough of 
the cooking liquid to cover, dissolving a package 
of soaked gelatine in it. Mould, cool, and serve 
on lettuce with Mayonnaise. 
7 



98 ©ne Cbousand Salads 

CHICKEN SALAD— XXV 

Shred cooked chicken, fresh mushrooms, celery, 
potatoes, truffles, and the whites of hard-boiled 
eggs. Mix with Mayonnaise and serve on lettuce. 

CHICKEN SALAD— XXVI 

Mix shredded cooked chicken with finely cut 
celery and pimentos and add a little chopped 
truffle if desired. Serve on lettuce with Mayon- 
naise. 

CHICKEN SALAD— XXVII 

Two cupfuls of cooked chicken cut into dice or 
shreds and three drained anchovies cut into 
strips. Mix thoroughly with French dressing to 
which a little dry mustard has been added and 
serve on lettuce leaves. 

CHICKEN SALAD— XXVIII 

Mould chicken aspic in a double mould or 
border mould and fill the centre with a Mayon- 
naise of celery and blanched English walnuts 
mixed with a little of the jelly. Chill, turn out, 
and serve with Mayonnaise. 

CHICKEN SALAD— XXIX 

Chop fine two cupfuls of cooked chicken and 
rub to a paste with a dozen blanched and pounded 
almonds. Season with salt, pepper, lemon-juice, 



Abeat Salads 99 

and onion-juice and half a cupful or more of 
Mayonnaise. Add half a cupful of aspic jelly, 
cool, but not set, and half a pint of cream 
whipped solid. Mould in a border mould and fill 
the centre with cut celery mixed with Mayon- 
naise. Garnish with minced parsley and lettuce. 

CHICKEN SALAD— XXX 

Line a mould with cooked tongue, beet, egg, 
cucumber or olives cut in fancy shapes, fill with 
aspic jelly and set a smaller mould into it. Cool 
until the aspic is set. Take out the inner mould, 
fill the space with chicken salad, and invert on a 
serving dish. Garnish with lettuce and serve 
with Mayonnaise. Or, after removing the inner 
mould, fill partially with the salad and pour in 
another layer of aspic. Cool and turn out. 

CHICKEN SALAD— XXXI 

Mould chicken aspic in a double mould and fill 
the centre with broken walnuts and cut celery 
mixed with Mayonnaise. Cover with jelly, cool, 
turn out and serve with Mayonnaise. 

JELLIED CHICKEN SALAD 

Line a mould with carrots and beets cut into 
fancy shapes and sliced hard-boiled eggs. Fill 
with alternate layers of cooked diced chicken and 
aspic, waiting until each layer of aspic sets. Or, 
mould in a border mould, mixing the chicken 



ioo ®ne GbousanD SalaDa 

with the aspic, and fill the centre with a Mayon- 
naise of celery. Garnish with lettuce and pass 
Mayonnaise with it. 

DUTCH CHICKEN SALAD 

One cupful each of cooked chicken and German 
sausage cut into dice, half a cupful each of chopped 
pickles and beets, and two cupfuls of cold boiled 
potatoes sliced. Add a small herring, skinned 
and boned and shredded, two chopped hard- 
boiled eggs, and two tablespoonfuls of capers. 
Pour over a French dressing, season it with 
mustard, garnish with anchovies, and serve on 
lettuce. 

CALF'S BRAIN SALAD— I 

Slice cooked calf's brains and marinate in 
French dressing. Serve on lettuce with Mayon- 
naise. 

CALF'S BRAIN SALAD— II 

Boil in salted and acidulated water, drain, put 
into cold water, remove strings and membrane 
and cut into dice. Saute" in butter with a little 
chopped onion, seasoning with salt, pepper, and 
mace. Cool, mix with an equal quantity of 
sliced cooked potatoes and Mayonnaise. Sprinkle 
with minced parsley and serve on lettuce. 

CALF'S HEAD SALAD 

Marinate diced boiled calf's head in French 



/Ifceat SalaDs 101 

dressing, seasoning with horseradish. Mix with 
potatoes, beets, and carrots, and serve on lettuce 
with Mayonnaise. Garnish with cress or parsley. 
The meat may be marinated in Sherry or Madeira 
instead of French dressing. 

CORNED BEEF SALAD 

Shred cold cooked corned beef and season with 
horseradish. Mix with boiled potato and beet 
and serve on lettuce or endive with French 
dressing. 

DUCK SALAD— I 

Marinate diced or shredded duck in seasoned 
oil and lemon or orange juice. Drain and mix 
with celery and bits of orange, freed from seeds 
and membrane. Serve with Mayonnaise and 
garnish with lettuce and orange slices. 

DUCK SALAD— II 

Mix diced cooked duck with broken walnuts 
and serve on lettuce with Mayonnaise. Turkey 
mav be used the same way. 

DUCK SALAD— III 

Thin slices of cold cooked duck mixed with 
chopped hard-boiled eggs and a small quantity 
each of diced cooked carrots and beets. Season 
with grated onion and lemon- juice and serve on 
lettuce with Mayonnaise or Tartar Sauce. 



102 One GboueanD SalaDs 

DUTCH SALAD— I 

Two herrings soaked, boiled, and shredded, 
mixed with cold cooked meat, sour apples peeled 
and sliced, and a little pickled beet. Season with 
pepper and minced onion, pour over a French 
dressing, and add a little cream. 

DUTCH SALAD— II 

Bone two large Dutch herrings and chop with 
the white meat of a fowl, two hard-boiled eggs, 
two tablespoonfuls of minced ham or tongue, a 
grated onion, and a pounded anchovy. Mix with 
French dressing and serve on lettuce. 

DUTCH SALAD— III 

One half cupful of bologna sausage cut into 
dice and cold cooked potatoes, cut into dice, 
two or three anchovies and a little herring 
shredded fine and one or two chopped hard- 
boiled eggs. Add a few capers and a small 
quantity of chopped olives. Pour over a French 
dressing, seasoned with mustard. The anchovies 
may be used for a garnish and more herring put 
into the salad. Beets and pickles may also be 
used either in the garnish or in the salad. 

GAME SALAD— I 

Cut cold cooked game into dice, marinate in 
French dressing, and serve on lettuce, garnishing 
with sliced hard-boiled eggs. 



Abeat Sala&a 103 

GAME SALAD— II 

Mix two cupfuls of diced cooked game with 
finely cut celery, chopped cooked beet and carrot, 
and mix with Mayonnaise. Serve on lettuce, 
garnishing with chopped olives and capers. 

GOOSE SALAD— I 

Mix diced cooked goose with shredded celery 
and bits of sour apple, season with a bit of sage 
if desired, and serve with Mayonnaise. 

GOOSE SALAD— II 

Mix diced cooked goose with sliced potatoes 
or hard-boiled eggs, season with minced chives, 
and pour over a French dressing, seasoned with 
mustard. Serve on lettuce and garnish with 
hard-boiled eggs. 

HAM SALAD— I 

Equal quantities of diced cooked ham and 
finely cut celery or lettuce. Mayonnaise. 

HAM SALAD— II 

Mix bits of cooked ham with head lettuce and 
serve with French dressing seasoned with garlic. 

HAM SALAD— III 

Mix diced cooked ham with shredded cabbage 



104 ®ne GbousanD Sala&s 

and potatoes and add three or four chopped 
pickled onions. Serve with French dressing or 
Mayonnaise and garnish with hard-boiled eggs. 

HAM SALAD— IV 

Mix diced cooked ham with hard-boiled eggs 
cut small and chopped pickles. Mix with May- 
onnaise and serve on lettuce, garnishing with 
olives. 

HAM SALAD— V 

Mix equal portions of diced cooked ham and 
almonds or English walnuts. Serve on lettuce 
with Mayonnaise. 

HAM SALAD— VI 

Cold cooked ham cut into small dice and half the 
quantity of finely cut celery. Mix with May- 
onnaise and serve on lettuce with a garnish of 
hard-boiled eggs. 

HAM SALAD— VII 

Cut raw ham into dice, fry crisp, drain, cool, 
and mix with lettuce. Serve with French dress- 
ing, seasoning with chervil or tarragon vinegar. 

HAM SALAD— VIII 

Cut cold boiled ham into dice, mix with an 
equal quantity of celery cut fine, and serve on 
lettuce leaves with Mayonnaise. 



flfceat 5ala&s 105 

HAM AND POTATO SALAD 

Slice seven cooked potatoes and a slice of 
boiled ham. Mix with three small onions 
chopped and half an apple chopped. Serve on 
lettuce with Boiled Dressing — I. 

LAMB SALAD— I 

Cold roast lamb cut into bits with a few 
chopped capers. French dressing, to which a 
little chopped mint may be added. 

LAMB SALAD— II 

Steep a bunch of mint in a cupful of water and 
strain over a tablespoonful of soaked gelatine. 
Keep warm over boiling water until dissolved 
and add a few drops of lemon-juice, and salt 
and cayenne to season. Put into a mould with 
alternate layers of cold cooked lamb sliced ; cool, 
turn out, and serve with Mayonnaise. Or, mix 
diced cooked lamb and potatoes with Mayon- 
naise, and garnish with the mint jelly cut into 
cubes. 

LAMB SALAD— III 

Mix diced cooked lamb and potatoes with a lit- 
tle chopped boiled beef and capers or pickles. 
Season with onion-juice and serve with Mayon- 
naise. 



106 ®ne GbousanD SalaDs 

LIVER SALAD— I 

Diced cooked liver mixed with an equal 
quantity of finely cut celery. Mayonnaise. 

LIVER SALAD— II 

Marinate one cupful of diced cooked liver in 
French dressing, drain and mix with twice the 
quantity of shredded cabbage or celery. Mix 
with Mayonnaise and serve on lettuce with a 
garnish of olives. 

LIVER SALAD— III 

Use six cooked chicken livers or an equal 
quantity of cooked calf's liver. Cut into dice 
and add four hard-boiled eggs, cut into small 
pieces, and three small onions chopped. Mix with 
French dressing and serve on lettuce. 

MUTTON SALAD 

Mix diced cooked mutton with Mayonnaise or 
with French dressing seasoned with mint, and 
serve on lettuce, garnishing with cress or capers. 

MEAT AND POTATO SALAD— I 

Cut into dice one pound of cold cooked meat 
and enough cooked potatoes to make a pint. 
Arrange in alternate layers in a salad bowl, 
sprinkling each layer with minced parsley, onion, 
and celery or celery seed. Mix with French 
dressing and serve. 



A&eat Sala&s 107 

MEAT AND POTATO SALAD— II 

Arrange in alternate layers in a salad bowl cold 
cooked meat cut into thin slices and cold cooked 
potatoes cut in pieces of the same size. Season 
each layer with minced parsley and French 
dressing and let stand in a cold place for two 
hours before serving. 

PATfe DE FOIE GRAS SALAD— I 

Use individual moulds and put a slice of hard- 
boiled egg in the bottom of each one. Fill with 
alternate layers of aspic jelly and pate* de foie 
gras. Cool, turn out, and serve on lettuce with 
Mayonnaise. 

PATE DE FOIE GRAS SALAD— II 

Make an aspic jelly of consomme" and fill a 
mould with it, alternating with cooked arti- 
choke bottoms, sliced hard-boiled eggs, capers, 
and pate de foie gras rubbed to a paste with 
cream. Turn out and serve on lettuce with 
Mayonnaise. 

PARTRIDGE SALAD—I 

Marinate cold cooked partridge breasts in 
lemon-juice, seasoning with grated onion. Serve 
on lettuce with French dressing, garnishing with 
minced olives and cubes of currant jelly. 



108 One GbousanD Salads 

PARTRIDGE SALAD— II 

Mix diced cooked partridge with chopped 
pickle and parsley and add shredded lettuce or 
celery. Mayonnaise. Sliced hard-boiled eggs 
may be used instead of the celery. Grouse, 
pigeon, and quail may be used in the same way. 

PORK SALAD 

Shred cold roast pork and mix with finely cut 
celery and Mayonnaise. A little sliced sour 
apple may be added. Roast pork may be added 
to any chicken salad, or pork chops may be 
boiled with chicken cooked for salad. 

PIGS'-FEET SALAD— I 

Boil pickled pigs'-feet until tender, drain, cool, 
and pick the meat from the bones. Mix with 
finely cut celery or cabbage or potatoes and serve 
with French dressing. 

PIGS'-FEET SALAD— II 

Cook pickled pigs'-feet in water to cover, 
seasoning with onion, carrot, celery, thyme, and 
bay-leaf. Cool in the cooking liquid, drain, cut 
fine, mix with minced parsley and young onions, 
and serve on ice with French dressing. 

RABBIT SALAD— I 

Thin slices of cold roasted rabbit marinated in 
French dressing and chopped onion and parsley. 



/Beat 5ala&6 109 

Drain, mix with Mayonnaise, and serve on lettuce 
with a garnish of sliced hard-boiled eggs, olives, 
and capers. 

RABBIT SALAD— II 

Marinate diced cooked rabbit in French dress- 
ing and serve on lettuce with Mayonnaise, sea- 
soned with mustard. Garnish with watercress. 

RUSSIAN SALAD— I 

Put two or three spoonfuls of thick Mayon- 
naise or Tartar Sauce in the centre of a serving- 
dish. Arrange around it separate groups of 
cold cooked meat cut fine, using several different 
kinds and separating by sardines or anchovies. 
Garnish with crisp lettuce or cress and mix just 
before serving. 

RUSSIAN SALAD— II 

One cupful each of cold cooked salmon and 
chicken cut into small pieces. Add a few cooked 
asparagus tips, diced cooked carrots and tur- 
nips and cauliflower flowerets, a few capers and 
shrimps, and a little caviare and grated onion, 
and pour over a French dressing seasoned with 
mustard. No one flavor should predominate. 

RUSSIAN SALAD— III 

Cook separately diced carrots, turnips, beets, 
and potatoes, cutting the beets after cooking. 



no One Gboueand Salads 

Mix and add cooked peas, string beans and cauli- 
flower flowerets. Season with chopped onion, 
parsley, and chervil and add caviare, strips of 
red herring, anchovy, smoked salmon, and thin 
slices of cooked poultry or game. Serve very 
cold with French dressing. 

RUSSIAN SALAD— IV 

Put white lettuce hearts in the centre of a flat 
serving-dish, surround with a circle of water- 
cress, then a circle of powdered egg yolk, then of 
chopped whites of hard-boiled eggs, then of cold 
cooked beef cut into dice, and surround with 
an outer circle of lettuce-leaves. Garnish with 
strips of herring or anchovy, sprinkle with 
minced parsley or chives, pour over a French 
dressing, and serve. Toss until well mixed just 
before serving. 

RUSSIAN SALAD— V 

Cut in thin slices one cupful of cold cooked 
potatoes, and shred half a pound of cooked ham 
and one-fourth pound of cold smoked tongue. 
Cover with wilted cucumbers, add a few slices of 
radish, and the heart leaves of two heads of let- 
tuce. Serve with Mayonnaise or Tartar Sauce 
and garnish with chopped pickle, parsley, and 
onion. 

RUSSIAN SALAD— -VI 

Mix diced cooked veal and cooked tongue in 



Aeat Salads m 

equal quantities, diced cooked carrots, finely cut 
celery, chopped apples, boiled potatoes, skinned 
herring soaked in milk and flaked, with a little 
chopped pickle and cooked beef. Serve on let- 
tuce with Mayonnaise, garnishing with chopped 
eggs, capers, olives, beets, and minced parsley. 

RUSSIAN SALAD— VII 

Chop together pickled cucumbers, mustard 
pickles, pickled beans, and capers. Add six 
soaked herrings, skinned and chopped, half a 
pound of smoked salmon cut into strips, a grated 
onion, and six large apples, peeled and chopped. 
Add diced cooked veal, chicken, or turkey, mix 
with Mayonnaise and serve on lettuce, garnishing 
with hard-boiled eggs, nuts, capers, and cubes 
of aspic. 

RUSSIAN SALAD— VIII 

Arrange thin slices of cold cooked salmon, 
chicken, and partridge with cooked turnips, 
carrots, cauliflower, and asparagus tips cut into 
small pieces and add a few capers and shrimps 
and a little cavaire. Season with chopped onion 
and serve with French dressing to which mustard 
has been added. 

RUSSIAN SALAD— IX 

Mix four ounces each of boiled celery roots, 
beets, and potatoes, two ounces each of smoked 
salmon, ham, and tongue, cut into dice, and four 



n2 One GboueanD Salads 

ounces each of celery stalks, apples, and walnuts 
cut fine. Marinate in French dressing, drain, mix 
with Mayonnaise, and serve on lettuce. 

RUSSIAN SALAD— X 

One cupful each of diced cooked chicken, 
tongue, and salmon or ham, one-fourth cupful 
of diced cooked carrots, one cupful of cooked 
string beans cut small, and two boiled potatoes, 
sliced. Marinate with French dressing, drain, 
and serve with Mayonnaise. 

RUSSIAN SALAD— XI 

Mix equal quantities of smoked ham and sau- 
sage cut fine, and. the same quantity of cold 
cooked veal or fowl. Mix with the shredded 
meat from a salt herring, diced boiled beets and 
potatoes, and a little chopped pickle. Mix with 
French dressing, seasoned with mustard, and 
garnish with sliced hard-boiled eggs, capers, 
anchovies, and olives. 

RUSSIAN SALAD— XII 

Cut into dice a cooked carrot and turnip, and 
mix with shredded cooked chicken, broiled 
mushrooms, and Brussels sprouts or asparagus 
tips. Serve with French dressing, seasoned with 
anchovy essence. 

RUSSIAN SALAD— XIII 

Mix two ounces of chopped boiled tongue with 



ifceat Salads 113 

the shredded meat from a boned herring, half 
a cooked carrot sliced, two boiled potatoes and a 
beet cut fine, and a sour apple peeled, sliced, and 
broken. Mix with crisp lettuce, sprinkle with 
minced parsley or chives, and serve with French 
dressing. 

RUSSIAN SALAD— XIV 

Mix equal quantities of finely cut cooked beef, 
chicken, tongue, ham, and mutton. Mix with 
crisp lettuce and finely cut celery, add a few 
anchovies and a little chopped truffle. Serve 
with Mayonnaise or Tartar Sauce. 

SWEETBREAD SALAD— I 

Mix diced cooked sweetbreads with cooked and 
drained peas, and serve on lettuce with Mayon- 
naise. Beans may be used instead. 

SWEETBREAD SALAD— II 

Boil a pair of sweetbreads in salted water with 
a slice of onion, a bit of bay-leaf, and a blade of 
mace. Cool and cut into dice. Use an equal 
quantity of cucumber dice or slices and mould 
in aspic. Turn out and serve with Mayonnaise. 
Or, mould cucumber aspic in a border mould 
and fill the centre with a Mayonnaise of sweet- 
breads. 

SWEETBREAD SALAD— III 

Mix one pound of diced cooked sweetbreads, 
8 



H4 ®ne Gbousanfc 5ala&0 

and two small cucumbers cut into bits, with one 
cupful of finely cut celery. Serve on lettuce with 
Mayonnaise to which whipped cream has been 
added. 

SWEETBREAD SALAD— IV 

Mix diced cooked sweetbreads with an equal 
quantity of mushrooms and twice as much finely 
cut celery. Serve on lettuce with Mayonnaise. 

SWEETBREAD SALAD— V 

Boil a pair of sweetbreads in stock or water, 
seasoning with onion, carrot, celery, and parsley. 
Drain, cool, cut into dice, mix with an equal 
quantity of cooked and drained peas and serve 
on lettuce with Mayonnaise. 

SWEETBREAD SALAD— VI 

One cupful each of diced cooked sweetbreads 
and finely cut celery mixed with one-half cupful 
of cooked and drained peas. Serve on lettuce 
with Mayonnaise or in tomato or pepper baskets. 
Chicken may be used instead of the sweetbreads. 

SWEETBREAD SALAD— VII 

Mix three-fourths of a pound of diced cooked 
sweetbreads with half a can each of French 
peas, shrimps, and mushrooms and one-half cup- 
ful of finely cut celery. Add a few chopped 
blanched almonds and broken English walnuts 
and mix with Mayonnaise. 



flieat Sala&s 115 

SWEETBREAD SALAD— VIII 

Mix one pair of diced cooked sweetbreads with 
a pint of oysters, parboiled and drained, one 
cupful of finely cut celery, one cupful of cucum- 
bers cut into dice, and one tablespoonful of 
chopped green peppers. Marinate in French 
dressing, drain, mix with Mayonnaise, and serve 
with a garnish of cress. 

SWEETBREAD SALAD— IX 

Mix diced cooked sweetbreads with Mayon- 
naise and serve on lettuce. Season with onion- 
juice if desired. 

SWEETBREAD SALAD— X 

Marinate diced sweetbreads in French dressing, 
drain, and mix with diced cooked cucumbers and 
Mayonnaise. Garnish with lettuce and slices of 
tomato. 

SWEETBREAD SALAD— XI 

Season diced cooked sweetbreads with onion- 
juice and a little tarragon vinegar and serve 
on lettuce with Mayonnaise. The bowl may be 
rubbed with garlic. 

SWEETBREAD SALAD— XII 

Season diced cooked sweetbreads with onion- 
juice and marinate in French dressing. Drain, 
mix with Mayonnaise and serve on lettuce. 



n6 ©ne GbousanD SalaDe 

SWEETBREAD SALAD— XIII 

Mix diced cooked sweetbreads with an equal 
quantity of cut celery and half the quantity 
of chopped nuts. Serve with Mayonnaise to 
which thick cream has been added. 

SWEETBREAD SALAD— XIV 

Mix equal quantities of diced cooked sweet- 
breads and sliced cucumbers. Serve with French 
dressing or Mayonnaise, to which a little whipped 
cream may be added. 

SWEETBREAD SALAD— XV 

Mix diced cooked sweetbreads with finely cut 
celery and cooked and drained peas. Serve on 
lettuce with Mayonnaise. A little cooked veal 
may be mixed with the sweetbreads. 

SWEETBREAD SALAD— XVI 

Mix diced cooked sweetbreads with half the 
quantity of finely cut celery. Marinate in French 
dressing, drain, mix with Mayonnaise, and serve 
on lettuce. 

SWEETBREAD SALAD— XVII 

Equal parts of diced cooked sweetbreads and 
raw cucumbers. Serve on lettuce with Mayon- 
naise . 



jflfceat SalaOs 117 

SWEETBREAD SALAD— XVIII 

Equal quantities of diced cooked sweetbreads 
and canned mushrooms or broken nuts. Serve 
on lettuce with Mayonnaise. 

SWEETBREAD SALAD— XIX 

Diced cooked sweetbreads mixed with celery, 
cucumber, radishes, and olives sliced. Mayon- 
naise. 

SWEETBREAD SALAD— XX 

Skin cooked sweetbreads, cut into dice, and 
mix with celery cut fine and cold cooked pota- 
toes sliced. Mayonnaise. 

SWEETBREAD SALAD— XXI 

Mix diced cooked sweetbreads and shredded 
cooked tongue. Serve on lettuce with Mayon- 
naise. 

SWEETBREAD SALAD— XXII 

Equal quantities of diced cooked sweetbreads 
and broken nut-meat, black walnuts preferred. 
Serve on lettuce-leaves with Mayonnaise. 

SWEDISH SALAD 

Mix two pickled herrings shredded, two ap- 
ples peeled and sliced, two boiled potatoes, cut 
into dice, an equal quantity of cold roast beef 



n8 ©ne Gbousanfc SalaDa 

and a little sliced beet, one tablespoonful each 
of capers and chopped pickle, a little minced 
tarragon and chervil, and one hard-boiled egg 
chopped fine. French dressing. Parboiled oys- 
ters, pickled shrimps, anchovies, Brussels sprouts, 
olives, celery, and green onions may be added to 
it, — any or all, as preferred, and any dried or 
pickled fish may be used instead of the herring. 

TONGUE SALAD— I 

Slice three cooked and pickled lambs' tongues 
and one large boiled potato. Sprinkle with 
minced parsley, pour over a French dressing, and 
serve on endive or lettuce. 

TONGUE SALAD— II 

Cut cold boiled tongue in shreds and mix with 
cooked sliced potatoes and a little celery cut 
into small pieces. Moisten with stock, pour over 
a French dressing, and serve with lettuce. 

TONGUE SALAD— III 

One cupful each of shredded cooked tongue 
and raw cabbage, one chopped hard-boiled egg, 
and a teaspoonful of minced parsley. Mix with 
Mayonnaise and serve on lettuce with a garnish 
of hard-boiled eggs. 

TONGUE SALAD— IV 
Mix cooked beef tongue, potatoes, beets, and 



d&eat Salads 119 

carrots with peeled sour apples and shredded 
salt herrings soaked. Pour over a French dress- 
ing seasoned with mustard, sprinkle with minced 
parsley, and garnish with anchovies and olives. 

TONGUE SALAD— V 

Cut cold cooked tongue into dice and put into 
a bowl rubbed with garlic. Mix with chopped 
nuts and finely cut celery. Season with grated 
onion and serve on lettuce with Mayonnaise. 

TONGUE SALAD— VI 

Season cold cooked diced tongue with lemon- 
juice and pepper and mix with finely cut celery. 
Serve on lettuce with Mayonnaise and garnish 
with chopped eggs or beets or aspic jelly. 

TONGUE SALAD— VII 

Mix diced cooked tongue with French dressing 
and serve on lettuce leaves. Ham may be used 
in the same way. 

TONGUE SALAD— VIII 

Mix equal quantities of diced cooked tongue 
and shredded cabbage. Add a little chopped 
hard-boiled egg and season with celery seed. 
Serve with Mayonnaise. 

TONGUE SALAD— IX 
Mix cold boiled tongue cut into bits with 



i2o One Cbousand SalaDs 

cooked lima beans and potatoes, sliced sour 
apples, and chopped celery. Serve on lettuce 
with French dressing, garnishing with parsley 
and sliced boiled eggs. 

TONGUE SALAD— X 

Add to a vegetable salad some thin strips of 
French sausage and tongue and some fillets 
of anchovies and smoked herring cut into small 
pieces and stoned olives sliced into rings. 

TRIPE SALAD— I 

Cut cold boiled tripe into small bits and mix 
with hard-boiled eggs cut into quarters. Serve 
with Mayonnaise. 

TRIPE SALAD— II 

Cut pickled tripe into small strips and put into 
a salad bowl which has been rubbed with garlic. 
Serve on lettuce and pour over French dressing 
seasoned with garlic and tomato catsup. Gar- 
nish with stoned olives. 

TRIPE SALAD— III 

Mix diced cooked tripe with Mayonnaise and 
serve on lettuce, garnishing with hard-boiled eggs. 
Finely cut celery may be added. 

TRIPE SALAD— IV 
Mix equal quantities of boiled tripe, potatoes, 



/Re at Salads 121 

and endive cut into small pieces. Add a few 
capers, and mix with French dressing. 

TRIPE SALAD— V 

Mix diced boiled tripe with twice the quantity 
of cut celery and serve on lettuce with Mayon- 
naise. 

TRIPE SALAD— VI 

Cut boiled or pickled tripe into dice. Season 
with grated onion or lemon-juice, sprinkle with 
minced olives and parsley, and serve with French 
dressing. 

TURKEY SALAD— I 

Mix equal quantities of finely cut celery and 
diced cooked turkey. Marinate in French 
dressing, and serve on lettuce, or drain and mix 
with Mayonnaise. 

TURKEY SALAD— II 

Mix diced cooked turkey with chopped pickle 
finely cut, cooked beets, carrots, potatoes, aspar- 
agus, and boiled celery root and add finely cut 
celery. Mix with Mayonnaise and garnish with 
hard-boiled eggs, capers and parsley. 

TURKEY SALAD— III 

Mix diced cooked turkey with parboiled oysters 



122 One GbousanD Salads 

and bits of sour orange freed from seeds and mem- 
brane. Serve on lettuce with Mayonnaise. 

TURKEY SALAD— IV 

Mix diced cooked turkey with three-fourths as 
much finely cut celery and add chopped hard- 
boiled eggs and a little minced pickle. Mix with 
Mayonnaise and serve on lettuce. 

TURKEY SALAD— V 

Mix diced cooked turkey with boiled chestnuts 
and bits of cooked chicken liver and serve on 
lettuce with Mayonnaise. The liver may be 
omitted. 

TURKEY SALAD— VI 

Mix shredded cooked turkey with half the 
quantity of finely cut celery, add a little chopped 
hard-boiled egg, and serve on lettuce-leaves with 
Mayonnaise. 

TURKEY SALAD— VII 

Mix diced cooked turkey with boiled chest- 
nuts and sliced apples broken into bits. French 
dressing or Mayonnaise. 

VEAL SALAD— I 

Marinate diced cooked veal in French dressing, 
drain, and mix with two pounded anchovies, a 



Aeat Satato 123 

few chopped pickles and capers, and serve on let- 
tuce with French dressing seasoned with mustard. 

VEAL SALAD— II 

Mix diced cooked veal with shredded cabbage, 
season with horseradish, and mix with Mayon- 
naise. 

VEAL SALAD— III 

Mix diced cooked veal with finely cut celery 
or cabbage and serve on lettuce with Mayon- 
naise. 

VEAL SALAD— IV 

Marinate diced cooked veal in French dress- 
ing, drain, mix with Mayonnaise, and serve on 
lettuce. 

VEAL SALAD— V 

Marinate in French dressing for two hours 
half a pound of cold cooked veal cut into dice. 
Drain, mix with an equal quantity of shredded 
cabbage and a little chopped pickle. Serve on 
lettuce with Mayonnaise. 

VEAL SALAD— VI 

Cut cold cooked veal into dice, adding a little 
cold fresh pork, and mix with finely cut celery 
and cabbage. Serve on lettuce with Mayonnaise. 



124 ®ne GbousanD SalaOe 

VEAL SALAD— VII 

Cold cooked veal cut into dice mixed with three 
times the quantity of raw shredded cabbage. 
Mayonnaise. 

VEAL SALAD— VIII 

Cold cooked veal cut into dice and one-third the 
quantity of celery cut fine. Mix with Mayon- 
naise and garnish with sliced hard-boiled eggs. 

VEAL SALAD— IX 

Mix cold roast veal, fowl, or game with cold 
cooked cauliflower, shredded cabbage, cooked 
asparagus tips, peas, kidney beans, or arti- 
chokes, using any or all of the vegetables. Add 
a few capers, pour over a French dressing, cover 
with shredded lettuce, and serve. 

VEAL SALAD— X 

Soak six herrings over night in milk, drain, 
remove skin and bone and chop fine. Mix with 
an equal quantity of diced cooked veal, add 
chopped pickle, peeled sour apples, a few olives 
and capers, and grated onion. Chopped nuts 
may be added if desired. Mix with Mayonnaise 
and the milch of the herring rubbed through a 
sieve. Add mustard and sugar to the seasoning 
if desired. 



VEGETABLE SALADS 

ARTICHOKE SALAD— I 

Remove the chokes and inner leaves from 
boiled artichokes, sprinkle with minced parsley, 
and serve with French dressing. 

ARTICHOKE SALAD— II 

Mix diced cooked artichokes with French dress- 
ing or Mayonnaise and serve on lettuce. 

ARTICHOKE SALAD— III 

Mix cooked artichokes with endive or lettuce 
and serve with French dressing. Cold boiled 
tongue or ham may be mixed with it. 

ARTICHOKE SALAD— IV 

Serve cold cooked artichokes on lettuce with 
Mayonnaise or Vinaigrette dressing. 

ARTICHOKE SALAD— V 

Quarter young artichokes and serve very cold 
with French dressing, removing the chokes. 

125 



126 $ne 3bousan& Salafcg 

ARTICHOKE SALAD— VI 

Use boiled or canned artichokes. Remove the 
chokes and fill the space with chopped cress or 
celery which may be mixed with tomato. Serve 
on lettuce with French dressing. Or, fill with 
Mayonnaise mixed with chopped chicken or 
tongue or any preferred salad mixture and serve 
with either French dressing or Mayonnaise. 

ARTICHOKE SALAD— VII 

Drain a can of French artichokes and soak for 
half an hour in vinegar. Drain, rinse in cold 
water, sprinkle with minced parsley and onion, 
and serve on lettuce with Mayonnaise, sprinkling 
with minced parsley if desired. 

ARTICHOKE SALAD— VIII 

Mix three diced cooked artichokes with six 
truffles cut into bits and put into a salad bowl 
which has been rubbed with cut garlic and lined 
with lettuce. Serve with French dressing to 
which the powdered yolks of two hard-boiled 
eggs and a little mustard have been added. 
Sprinkle with minced chives just before serving. 

ARTICHOKE SALAD— IX 

Cut into small pieces three cooked artichokes 
and six truffles and put into a salad bowl which 
has been rubbed with cut garlic. Cover with 



Vegetable SalaDe 127 

Mayonnaise which has been seasoned with 
minced garlic, tarragon, chervil, chives, and 
parsley. 

ARTICHOKE SALAD— X 

Mix sliced boiled Jerusalem artichokes with 
French dressing, seasoned with chopped onion. 

ARTICHOKE SALAD— XI 

Boil Jerusalem artichokes in acidulated water 
to which a tablespoonful of flour has been added. 
Drain, cool, cut up, and serve on lettuce with 
Mayonnaise. 

ASPARAGUS SALAD— I 

Serve bleached canned asparagus with French 
dressing or Mayonnaise. 

ASPARAGUS SALAD— II 

Mix cold cooked asparagus tips with minced 
chervil and truffles and serve on lettuce with 
French dressing or Mayonnaise. 

ASPARAGUS SALAD— III 

Mix cooked asparagus tips with sliced radishes 
and shredded celery. Serve with Mayonnaise. 

ASPARAGUS SALAD— IV 

Serve cold cooked asparagus on lettuce 



1 28 ®ne ttbousanfc Salafce 

with Mayonnaise, garnishing with hard-boiled 
eggs and capers or minced parsley. 

ASPARAGUS SALAD— V 

Mix equal quantities of cooked asparagus and 
boiled new potatoes with French dressing or 
Vinaigrette dressing. 

ASPARAGUS SALAD— VI 

Mix cold cooked asparagus tips with crawfish 
tails or shrimps and season with salt and pepper. 
Rub through a sieve the yolks of six hard- 
boiled eggs and add enough oil and vinegar to 
make it the consistency of cream. Pour over the 
salad and serve. Or, serve with Mayonnaise. 

ASPARAGUS SALAD— VII 

Mix cooked asparagus cut into short lengths 
with shredded lettuce or celery and serve with 
Mayonnaise, garnishing with sliced hard-boiled 
eggs. 

ASPARAGUS SALAD— VIII 

Serve cooked asparagus tips on lettuce with 
French dressing. 

ASPARAGUS SALAD— IX 

Mix cold cooked asparagus tips with diced 
or sliced cucumbers and serve on lettuce with 
Mayonnaise. 



Vegetable SalaOs 129 

ASPARAGUS SALAD— X 

Mix diced cooked carrot and asparagus tips 
and serve on lettuce with Mayonnaise, garnishing 
with hard-boiled eggs and capers. 

ASPARAGUS SALAD— XI 

Arrange in separate groups cooked asparagus 
tips, finely cut celery, shredded boiled potatoes, 
carrots, turnips, and truffles. Garnish with 
cooked asparagus tips and pass Mayonnaise with 
it. 

ASPARAGUS SALAD— XII 

Mix cooked asparagus tips and cauliflower 
flowerets with French dressing or Mayonnaise 
and serve on lettuce. 

ASPARAGUS IN ASPIC 

Mould cooked asparagus tips and sliced hard- 
boiled eggs in chicken aspic and serve on lettuce 
with Mayonnaise. 

ASPARAGUS A LA VINAIGRETTE 

Serve cold boiled asparagus or the bleached 
canned asparagus on lettuce with French dressing 
to which have been added chopped olives, pickles, 
and capers. Onion and mustard may be added 
to the seasoning. 

9 



130 One TTbousanD SalaC>6 

BEAN SALAD— I 

Sprinkle cooked white beans with minced 
chives, chervil, and parsley. Serve with French 
dressing, seasoning with grated onion if desired. 

BEAN SALAD— II 

Season cold cooked beans with tomato catsup 
and mix with half the quantity of finely cut celery. 
Sprinkle with minced chives and capers and serve 
very cold on lettuce with French dressing. 

BEAN SALAD— III 

Mix one pint of cold boiled white beans with 
one tablespoonful each of minced chives, chervil, 
and parsley and two tablespoonfuls of shred- 
ded smoked herring. Serve with French or Vin- 
aigrette dressing and keep on ice for two hours 
before serving. 

BEAN SALAD— IV 

Season cold boiled beans with minced parsley 
and chopped onion and serve on lettuce with 
French dressing or Mayonnaise. 

BEAN SALAD— V 

Mix cold baked beans with shredded lettuce 
and hard-boiled eggs chopped separately. Serve 
with French dressing. The whites may be 
omitted and served as a garnish. 



Vegetable Salate 131 

BEAN SALAD— VI 

Mix cold baked beans with sliced tomatoes, 
shredded green peppers, and chopped onions. 
Serve on lettuce with French dressing. 

BEAN SALAD— VII 

Marinate cold cooked wax beans in French 
dressing, drain, and serve on lettuce with May- 
onnaise. 

BEAN SALAD— VIII 

Mix equal quantities of finely cut celery and 
cooked wax beans and serve on lettuce with 
Mayonnaise. 

BEAN SALAD— IX 

Soak dried French beans in cold water over 
night, drain, and cook in boiling salted water. 
Cool, and mix with French dressing seasoned 
with onion- juice and serve on lettuce, garnishing 
with stuffed olives. Lima beans and cold baked 
beans may be used in the same way. Any bean 
salad may be sprinkled with minced chives, red 
or green peppers, parsley, pickle or olives. 

BEAN SALAD— X 

Cook soaked dried French beans until tender, 
drain, cool, and serve on lettuce with French 
dressing, sprinkling with chopped olives. 



132 ©ne CbousanO Salads 

BEAN SALAD— XI 

Mix cold cooked lima beans with minced chives 
and serve with French dressing. Sliced tomatoes 
may be added if desired. 

BEAN SALAD— XII 

Mix cold cooked lima beans with crisp lettuce, 
sprinkle with chopped mint, and serve with 
French dressing or Mayonnaise. 

BEAN SALAD— XIII 

Season cooked lima beans with minced onion 
and parsley and serve on lettuce with French 
dressing or Mayonnaise. 

BEAN SALAD— XIV 

Season cooked lima beans with chopped onion 
and pour over a French dressing, using bacon 
fat instead of oil. 

RED BEAN SALAD 

Mix cold cooked red beans with French or 
Vinaigrette dressing and serve on lettuce. 
Lentils may be used in the same way. 

STRING BEAN SALAD— I 

Serve cold cooked string beans with French 
dressing, seasoning with minced chives and pars- 
ley. Garnish with thin slices of fried bacon. 



IDegetabte 5alad0 133 

STRING BEAN SALAD— II 

Arrange cooked string beans on lettuce and 
serve with French dressing. 

STRING BEAN SALAD— III 

Marinate hot boiled string beans with onion- 
juice and seasoned vinegar. When cold, drain 
and serve on lettuce with French dressing. 

STRING BEAN SALAD— IV 

Mix cold cooked string beans with chopped 
olives and parsley and serve with French dress- 
ing seasoned with tomato catsup. 

STRING BEAN SALAD— V 

Marinate cooked string beans in French dress- 
ing. Drain and serve on lettuce seasoned with 
chopped fine herbs. 

STRING BEAN SALAD— VI 

Mix equal quantities of cooked green and 
white string beans and serve very cold on lettuce 
with French dressing or Mayonnaise. 

STRING BEAN SALAD— VII 

Mix equal quantities of cold, cooked, finely cut 
string beans and potatoes with endive and serve 
in a salad bowl rubbed with garlic. Minced 
chervil or chives may be added. Serve with 
French dressing. 



) 



i34 One GbousanD Salads 

STRING BEAN SALAD— VIII 

Season cooked string beans with minced onion, 
parsley, and chervil and serve on lettuce with 
French or Vinaigrette dressing. 

STRING BEAN SALAD— IX 

Mix cold boiled string beans with sliced Span- 
ish onion, and serve on lettuce or endive with 
French dressing. 

STRING BEAN SALAD— X 

Mix cold boiled string beans and peas with 
French dressing or Mayonnaise. 

STRING BEAN SALAD— XI 

Soak hot string beans in hot spiced vinegar 
until cool. Drain and serve on lettuce with 
mayonnaise. 

STRING BEAN SALAD— XII 

Season cold cooked string beans with minced 
onion and serve ice-cold on lettuce with French 
dressing or Mayonnaise. 

STRING BEAN SALAD— XIII 

Sprinkle cold cooked string beans with finely 
minced parsley and chervil and serve very cold 
on lettuce with French dressing. Cauliflower 
may be used in the same way, or artichokes. 
Minced chives may be added. 



Vegetable Sata&s 135 

BEET SALAD— I 

Slice cold boiled beets thin, mix with dande- 
lion greens, and serve with French dressing. 

BEET SALAD— II 

Boil young beets, cool, peel, and cut into dice. 
Soak in French dressing and mix with crisp 
lettuce. 

BEET SALAD— III 

Mix two cupfuls of cooked string beans and a 
cupful of cooked kidney beans with four or five 
diced cooked beets. Serve on lettuce with 
French dressing. 

BEET SALAD— IV 

Mix equal quantities of diced cooked beets and 
potatoes and serve ice-cold on lettuce with either 
French dressing or Mayonnaise. 

BEET SALAD— V 

Cut cold boiled beets into dice and serve on 
lettuce with Mayonnaise or Tartar Sauce, gar- 
nishing with minced parsley. 

BEET SALAD— VI 

Slice six cold boiled beets and one Span- 
ish onion. Serve on crisp lettuce with French 
dressing. 



136 ©ne GboiwanD SalaDs 

BEET SALAD— VII 

Mix sliced boiled beets with diced cooked 
turnips and carrots. Sprinkle with minced 
pickle and serve with French dressing, garnish- 
ing with hard-boiled eggs. 

BEET SALAD— VIII 

Boil separately a large beet and Spanish onion. 
Cool, peel, slice, and mix with crisp lettuce. 
Serve with French dressing. 

BEET SALAD— IX 

Cut cold cooked beets into strips, mix with 
crisp lettuce, and serve with Mayonnaise. 

BEET SALAD— X 

Mix sliced cooked beets with parboiled sliced 
onions which have been crisped in pounded 
ice, and serve with French or Mayonnaise 
dressing. 

BEET SALAD— XI 

Mix cold cooked sliced beets with cooked and 
broken macaroni and serve on lettuce with 
French dressing, garnishing with chopped hard- 
boiled eggs. 

BEET SALAD—XII 
Mix sliced onions and boiled beets with finely 



Degetablc SalaDs 137 

cut celery and serve with French dressing sea- 
soned with mustard. 

BEET SALAD— XIII 

Mix diced cooked beets with shredded red 
cabbage and cold cooked flaked fish which has 
been marinated in beet vinegar. Serve on lettuce 
with French dressing, seasoned highly with 
cayenne, and garnished with sliced hard-boiled 
eggs. 

BEET SALAD— XIV 

Boil, cool, and peel very small beets. Serve 
whole on lettuce with French dressing. 

BEET SALAD— XV 

Mix sliced cucumbers and boiled beets and 
serve with French dressing. 

BEET SALAD— XVI 

Mix sliced boiled beets with escarole seasoned 
with minced chervil and tarragon and serve with 
French dressing. 

BEET SALAD— XVII 

Soak thinly sliced onions in salted vinegar 
for an hour, drain, rinse, and mix with sliced 
boiled beets. Serve with French dressing, 

BEET SALAD— XVIII 

Fill a salad bowl nearly full of crisp lettuce and 



138 One GbousanD Salaos 

cover with sliced boiled beets and hard-boiled 
eggs. Season with grated onion and pour over 
a French dressing which has been seasoned 
with minced garlic and tomato catsup. 

BEET SALAD— XIX 

Chop fine young onions and beets and mix 
with diced cooked beets. Serve on lettuce with 
Mayonnaise. 

BEET SALAD— XX 

Mix sliced boiled beets with sliced onion 
either raw or boiled and add a few sliced hard- 
boiled eggs if desired. Serve with French 
dressing. 

BEET SALAD— XXI 

Mix finely cut beet and cauliflower with 
French dressing made with lemon- juice or 
tarragon vinegar. Serve on crisp lettuce and 
pass Mayonnaise with it. 

BEET SALAD— XXII 

Mix sliced boiled beets and celery roots and 
season with minced fine herbs. Serve with 
endive or dandelion or lettuce with French 
dressing. 

BEET SALAD— XXIII 

Mix shredded pickled beets with chopped 



IPegetable Salads 139 

onions, chives, and parsley, and serve with French 
dressing. 

BEET SALAD— XXIV 

Mix diced cooked carrots, beets, new potatoes, 
and young turnips with French dressing, or serve 
in separate groups on lettuce with French dress- 
ing or Mayonnaise. String-beans, cauliflower, 
Brussels sprouts, asparagus tips, or green peas 
may be added. 

STUFFED BEET SALAD— I 

Fill pickled beet-shells with finely cut celery 
mixed with Mayonnaise. Sprinkle with parsley 
and serve on lettuce. 

STUFFED BEET SALAD— II 

Soak beet-shells in vinegar for two hours, 
drain, and fill with chopped cucumber, tomato, 
and celery to which may be added a little of the 
chopped beet pulp. Serve with French dressing 
or Mayonnaise. 

STUFFED BEET SALAD— III 

Fill beet-shells with the beet pulp mixed with 
finely cut celery, cucumber, and nuts, mixed with 
Mayonnaise. Garnish the beets with shredded 
lettuce or red cabbage, sprinkle with minced 
parsley, and serve with Mayonnaise. 



140 One ^bouaanD SaiaDs 

STUFFED BEET SALAD— IV 

Stuff beet-shells with finely cut potatoes, 
celery, and beets mixed with Mayonnaise. Serve 
on lettuce, garnishing with sliced hard-boiled 
eggs. 

STUFFED BEET SALAD— V 

Cut fine a cucumber, a tomato, and a bunch of 
celery, and season with minced parsley, salt, and 
cayenne. Add a little chopped cooked meat if 
desired. Mix with Mayonnaise or French dress- 
ing and serve in beet-shells. 

STUFFED BEET SALAD— VI 

Fill beet-shells with a Mayonnaise of celery or 
the beet pulp mixed with chopped cucumber and 
Mayonnaise. Serve on lettuce with Mayonnaise. 

STUFFED BEET SALAD— VII 

Cut a slice from the top of boiled beets which 
have been soaked in vinegar, and scoop out the 
pulp. Fill the shells with a Mayonnaise of 
chicken or celery or any preferred mixture and 
serve with French dressing or Mayonnaise. 

STUFFED BEET SALAD— VIII 

Boil and peel beets, cut off the tops and a small 
slice from the bottom of each. Scoop out the 
pulp, cool, and fill with finely cut celery mixed 
with Mayonnaise, or cucumbers or finely cut 



Vegetable Salads 141 

asparagus mixed with Mayonnaise or French 
dressing, or potato salad, or shredded cabbage 
mixed with Mayonnaise. Serve on lettuce 
with Mayonnaise on top. 

BROCCOLI SALAD 

Prepare according to directions given for 
Cauliflower Salads. 

BRUSSELS SPROUTS SALAD— I 

Chop separately onion, olives, walnuts, and 
capers. Mix and blend to a smooth paste with 
lemon-juice. Spread over cold cooked Brussels 
sprouts. Mix thoroughly and serve with Mayon- 
naise. 

BRUSSELS SPROUTS SALAD— II 

Mix cooked Brussels sprouts with finely cut 
ham and French dressing. Serve in a border of 
potato salad. 

BRUSSELS SPROUTS SALAD— III 

Cut boiled Brussels sprouts in halves and serve 
on lettuce with Mayonnaise, garnishing with 
anchovies, stoned olives, capers, and sliced 
pickles. Marinate the sprouts in French dressing 
if desired before mixing with the Mayonnaise. 

BRUSSELS SPROUTS SALAD— IV 

Mix cold cooked Brussels sprouts with French 
dressing or Mayonnaise and serve on lettuce. 



1 4a ®ne Gbouaand Salads 

BRUSSELS SPROUTS SALAD— V 

Mix a pint of cooked Brussels sprouts with 
a cupful of blanched cooked chestnuts. Season 
with minced parsley, marinate with French dress- 
ing, drain, mix with Mayonnaise, and serve on 
lettuce or cress. 

BRUSSELS SPROUTS SALAD— VI 

Mix cooked Brussels sprouts and peas with 
French dressing or Mayonnaise and serve on 
lettuce. 

CABBAGE SALAD— I 

Mix crisp shredded cabbage with French 
dressing or boiled dressing and serve ice-cold. 

CABBAGE SALAD— II 

Mix crisp shredded cabbage with French 
dressing seasoned with tomato catsup and serve 
very cold on lettuce. 

CABBAGE SALAD— III 

Marinate shredded cabbage in French dressing, 
drain, and serve on lettuce with Mayonnaise. 

CABBAGE SALAD— IV 

Shred crisp raw cabbage, both red and white, 
mix in equal quantities with Mayonnaise. 

CABBAGE SALAD— V 

Shred red cabbage, boil for three minutes in 



vegetable Salads 143 

water to cover, drain, cool, and serve on lettuce 
with French dressing. 

CABBAGE SALAD— VI 

Mix crisp shredded cabbage with French 
dressing and a little sorrel. Serve on lettuce. 

CABBAGE SALAD— VII 

Fill a salad bowl with shredded cabbage. Fry 
a few slices of chopped bacon and add to the fat 
equal parts of vinegar and water. Bring to the 
boil, pour over the cabbage, and serve. 

CABBAGE SALAD— VIII 

Marinate shredded cabbage in French dressing, 
omitting the oil. Drain and pour over chopped 
pork fried crisp with the fat. Serve immediately . 

CABBAGE SALAD— IX 

Mix shredded cabbage, either red or white, 
with any preferred boiled dressing. 

CABBAGE SALAD— X 

Shred a red cabbage, boil for three minutes, 
cool, drain, and season with salt and tarragon 
vinegar. Mash the yolks of four hard-boiled 
eggs, season with pepper, vinegar, minced chervil, 
and parsley, and add a cupful of thick cream. 
Mix thoroughly, add the drained cabbage, and 
serve. 



i44 One {TbousanD 5ala&0 

CABBAGE SALAD— XI 

Mix shredded cabbage with finely cut beet 
pickle or boiled beets and sufficient chopped 
onion to season. Serve with French dressing. 
Let stand for two hours before serving. 

CABBAGE SALAD— XII 

Cut cold boiled beets into strips, mix with fresh 
shredded cabbage, and season with grated onion. 
Serve with French dressing or Mayonnaise. 

CABBAGE SALAD— XIII 

Mix crisp shredded cabbage with French dress- 
ing and serve in cups made of boiled beets. Or, 
bring to the boil half a cupful of vinegar with a 
pinch of salt and a tablespoonful each of butter 
and sugar. Take from the fire and add slowly 
the yolk of an egg beaten with three tablespoon- 
fuls of cream. Beat until cool and mix with the 
cabbage. 

CABBAGE SALAD— XIV 

Boil shredded red cabbage for fifteen minutes, 
drain, cool, and marinate in French dressing. 
Add cooked celery roots and potatoes and more 
dressing and serve very cold. 

CABBAGE SALAD— XV 

Mix two cupfuls of shredded cabbage with half 
as much celery and season with minced chives 



Vegetable Salads 145 

and tomato catsup or Tabasco Sauce. Serve on 
lettuce with French or Mayonnaise dressing. 

CABBAGE SALAD— XVI 

Mix shredded red cabbage with finely cut celery 
and season with grated onion if desired. Serve 
with French dressing. 

CABBAGE SALAD— XVII 

Mix two cupfuls of shredded cabbage with a 
sliced tomato, a sliced apple, and a shredded green 
pepper. Season with minced onion and serve 
on lettuce with French dressing which has been 
seasoned with minced garlic, soy, and Tabasco 
Sauce. 

CARROT SALAD— I 

Boil young carrots in water to which a little 
sugar may be added. Drain, cool, cut up, and 
serve on lettuce with French dressing or May- 
onnaise. 

CARROT SALAD— II 

Mix diced cooked carrots with lettuce and serve 
with French dressing, sprinkling with minced 
cress, chervil, chives or parsley. 

CARROT SALAD— III 

Mix diced cooked carrots with chopped hard- 
boiled eggs and serve on lettuce with Mayonnaise. 
xo 



146 One Gbousanfc Salafcs 

CAULIFLOWER SALAD— I 

Mix cooked cauliflower flowerets with Mayon- 
naise and serve in red pepper shells on lettuce 
with Mayonnaise on top. 

CAULIFLOWER SALAD— II 

Sprinkle cooked cauliflower flowerets with 
minced parsley and serve on lettuce with French 
dressing or Mayonnaise. 

CAULIFLOWER SALAD— III 

Pour Mayonnaise dressing over a whole cooked 
cauliflower and garnish with sliced or chopped 
beets. 

CAULIFLOWER SALAD— IV 

Mix cooked cauliflower flowerets with crisp 
lettuce and a few capers. Serve with French 
dressing. 

CAULIFLOWER SALAD— V 

Mix cooked cauliflower flowerets with sliced 
mild onions and serve with French dressing. 

CAULIFLOWER SALAD— VI 

Marinate a whole boiled cauliflower in French 
dressing, drain, and serve on lettuce with 
Mayonnaise or Tartar Sauce. 



Vegetable SalaDa 147 

CAULIFLOWER SALAD— VII 

Marinate cooked cauliflower flowerets in 
French dressing, drain, and serve on lettuce 
with Mayonnaise. Garnish with diced cooked 
carrots or beets. 

CAULIFLOWER SALAD— VIII 

Mix cooked cauliflower flowerets with chopped 
onion and parsley and serve on lettuce with 
French dressing or Mayonnaise or Tartar 
Sauce. 

CAULIFLOWER SALAD— IX 

Season cooked cauliflower flowerets with 
minced onion or chives and parsley. Serve with 
Vinaigrette Sauce. 

CAULIFLOWER SALAD— X 

Mix cooked cauliflower flowerets with cress 
and season with grated cheese or add sliced green 
peppers. Serve with French dressing. 

CAULIFLOWER SALAD— XI 

Season cooked cauliflower flowerets with grated 
cheese and serve on lettuce or cress with French 
dressing. 

CAULIFLOWER SALAD— XII 

Mix cooked and broken cauliflower flowerets 
with sliced boiled beets or carrots or potatoes 



i 4 8 ©ne Gbousatft Salads 

or okra or string-beans and sprinkle with 
chopped fine herbs. Serve on lettuce or cress 
with French dressing or Mayonnaise. 

CELERY SALAD— I 

Serve finely cut celery on lettuce with French 
dressing seasoned with mustard. 

CELERY SALAD— II 

Shred crisp celery very fine and serve with 
French dressing or Mayonnaise. 

CELERY SALAD— III 

Mix finely cut celery with sliced sour apple 
cut into small bits and serve on lettuce with 
Mayonnaise. 

CELERY SALAD— IV 

Mix finely cut celery and sour apples with a 
little cheese. Serve on lettuce with Mayonnaise. 

CELERY SALAD— V 

Mix finely cut celery and sour apple with 
boiled chestnuts sliced. Serve with French 
dressing or Mayonnaise. 

CELERY SALAD— VI 

Cut into small bits a large bunch of celery and 
three-fourths pound of blanched almonds. Serve 
on lettuce with Mayonnaise. 



Vegetable salads 149 

CELERY SALAD— VII 

Arrange cold cooked French beans on lettuce, 
cover with crisp celery, and serve with French 
dressing or Mayonnaise. 

CELERY SALAD— VIII 

Mix finely cut celery with cold sliced beets 
which have been parboiled and then baked or 
simply boiled. Serve on lettuce with French 
dressing. 

CELERY SALAD— IX 

Mix equal parts of crisp celery and shredded 
cabbage and serve on lettuce with Mayonnaise. 

CELERY SALAD— X 

Mix equal quantities of finely cut celery and 
cabbage and add half as much finely cut pickled 
beets as celery. Serve with Mayonnaise or 
boiled dressing. 

CELERY SALAD— XI 

Mix finely cut celery with diced cooked carrots 
and sour apples, peeled, sliced, and broken. 
Mayonnaise. 

CELERY SALAD— XII 

Mix one cupful of finely cut celery with one 
cupful of cooked cauliflower flowerets and half 
a cupful of lima beans. Serve with French 



150 One GbousanD SalaOg 

dressing or Mayonnaise. The celery may be 
boiled if preferred. 

CELERY SALAD— XIII 

Mix finely cut crisp celery with cooked chest- 
nuts and serve on lettuce with Mayonnaise. 

CELERY SALAD— XIV 

Mix equal quantities of finely cut celery and 
crisp cress. Sprinkle with minced fine herbs 
and serve with French dressing. 

CELERY SALAD— XV 

Mix finely cut celery with chopped hard-boiled 
eggs and season with grated onion. Serve on 
lettuce with Mayonnaise. 

CELERY SALAD— XVI 

Mix finely cut crisp celery with broken Eng- 
lish walnuts and serve on lettuce with Mayon- 
naise. 

CELERY SALAD— XVII 

Mix finely cut celery and broken walnuts with 
crisp cress and serve with Vinaigrette Sauce, 
or French dressing or Mayonnaise. 

CELERY SALAD— XVIII 

Mix finely cut celery with nasturtium petals, 
seasoning with minced parsley and chives. 



Vegetable SalaDs 151 

Serve on lettuce with French dressing or May- 
onnaise. 

CELERY SALAD— XIX 

Mix two cupfuls of finely cut celery with a cup- 
ful of pickled nasturtium seeds, two hard-boiled 
eggs chopped separately, four cooked chopped 
truffles, and a teaspoonful each of minced parsley 
and chives. Serve on lettuce with French 
dressing or Mayonnaise. 

CELERY SALAD— XX 

Season finely cut celery with minced parsley 
and chives and serve on crisp endive with French 
dressing to which a little wine may be added. 

CELERY SALAD— XXI 

Mix three cupfuls of finely cut celery with four 
chopped pimentos and one and one-half cupfuls 
of broken English walnuts. Mix with Mayon- 
naise to which whipped cream has been added and 
serve on lettuce. 

CELERY SALAD— XXII 

Mix equal quantities of finely cut celery and 
radishes and serve with Mayonnaise. Garnish 
with tomato aspic cut in cubes or serve in a border 
of tomato aspic. 

CELERY SALAD— XXIII 

Mix finely cut celery with sliced radishes and 



152 ©ne CbousanD Salads 

serve on lettuce with French dressing or May- 
onnaise. 

CELERY SALAD— XXIV 

Mix crisp finely cut celery with Mayonnaise 
and serve on lettuce, garnishing with sliced 
radishes. Sprinkle with minced parsley and 
chives if desired, and add the petals of a few 
scarlet nasturtiums. 

CELERY SALAD— XXV 

Cut fine two heads of celery and mix with one 
can each of French peas and string-beans. Sea- 
son with chopped onion and add a half pound of 
cold cooked sausage sliced thin. Serve on lettuce 
with Mayonnaise. 

CELERY SALAD— XXVI 

Mix finely cut crisp celery with sliced truffles 
which have been cooked in wine. Serve with 
French dressing or Mayonnaise. 

CELERY JELLY SALAD— I 

Chop fine a head of celery including root and 
leaves. Add a slice of onion, a small carrot sliced, 
and a sprig of parsley. Simmer to a pulp in 
water to cover, adding more liquid as required. 
Strain, season with salt and pepper, tint green 
with color paste or spinach juice, and add enough 
soaked and dissolved gelatine to stiffen. Mould 
in a border mould and fill the centre with chicken 



Vegetable Sala&a 153 

and nuts, or chestnuts roasted, or boiled, and 
mixed with Mayonnaise. Garnish with crisp 
lettuce or cress. 

CELERY JELLY SALAD— II 

Boil for fifteen minutes half a can of tomatoes, 
a tablespoonful of grated onion, a bay-leaf, and a 
pinch of celery seed. Rub through a sieve and 
add half a box of gelatine soaked and dissolved 
and salt and lemon-juice to season. Mix with 
finely cut celery and mould in small cups. Serve 
on lettuce with Mayonnaise. 

CELERY ROOT SALAD— I 

Boil, cool, and peel six celery roots. Cut fine 
and serve on lettuce with French dressing or 
Mayonnaise. 

CELERY ROOT SALAD— II 

Boil, cool, and peel celery roots, cut in slices, 
sprinkle with chopped chervil and tarragon and 
serve very cold with Mayonnaise. 

CELERY ROOT SALAD— III 

Cut fine one boiled celery root and two large 
heads of celery. Add a half cupful of chopped 
blanched almonds and serve with Mayonnaise. 

CELERY ROOT SALAD— IV 

Boil, cool, and slice celery roots and serve with 
either French dressing or Mayonnaise. A few 



154 $ne Gbouaanft SalaDs 

seeded raisins which have been scalded, drained, 
and cooled may be added if desired. 

CELERY ROOT SALAD— V 

Boil three or four celery roots in salted water, 
drain, cool, peel, and slice. Add a sliced onion 
and serve with French dressing. Cooked beets 
may be added. 

CELERY ROOT SALAD— VI 

Cut up celery roots and cooked truffles and 
serve with French dressing. 

CHICCORY SALAD— I 

Fill a salad bowl with well trimmed chiccory 
and serve with French dressing seasoned with 
onion-juice. 

CHICCORY SALAD— II 

Serve chiccory with a French dressing sea- 
soned with minced garlic, or omit the garlic and 
add sliced boiled beets, and use a plain French 
dressing. 

CHIFFONADE SALAD— I 

Mix one cupful each of shredded lettuce, celery, 
and chiccory, and one teaspoonful each of chopped 
beets, onion, parsley, tarragon, and sweet red 
pepper. Serve with crisp lettuce and French 
dressing, garnishing with sliced tomatoes. 



IPegetaMe Salads 155 

CHIFFONADE SALAD— II 

Mix lettuce, dandelion, chiccory, escarole, or 
endive, — any or all, with chopped beet, tomato, 
and celery. Serve with French dressing. Minced 
onion or garlic may be added. 

CHIFFONADE SALAD— III 

Mix one cupful each of shredded lettuce, celery, 
chiccory, or endive, and one tablespoonful each 
of beets, water-cress, onion, chives, parsley, 
sweet red pepper or green pepper, all chopped 
fine. Sliced fresh tomatoes and grapefruit pulp 
may be added. Serve on lettuce with French 
dressing. 

CHIFFONADE SALAD— IV 

Mix crisp lettuce with water-cress, sliced rad- 
ishes, cucumber, and hard-boiled eggs. Serve 
with French dressing seasoned with mustard. 

CHIFFONADE SALAD— V 

Mix crisp lettuce or endive or cress with 
minced chives and parsley and diced cooked 
beets, carrots, and string-beans. Serve with 
French dressing. 

CHIFFONADE SALAD— VI 

Mix crisp lettuce or endive with sliced toma- 



156 One GbousanD SalaOs 

toes, cucumbers, green peppers, and celery cut 
fine. French dressing. 

CHIFFONADE SALAD— VII 

Cut into shreds lettuce, chiccory, escarole, 
tomato, beets, and celery. Sprinkle with minced 
chives and pour over a French dressing mixed 
with the powdered yolk of a hard-boiled egg and 
seasoned with mustard. Use tarragon vinegar 
in the seasoning. 

CHIFFONADE SALAD— VIII 

Mix shredded lettuce and tender chiccory with 
a chopped pickled beet, half a cupful of finely cut 
celery, one minced hard-boiled egg, and four 
anchovies cut fine. Sprinkle with minced 
parsley and serve with French dressing. 

CLUB SALAD 

Chop fine two boiled potatoes, two artichoke 
bottoms, twelve mushrooms, and two truffles. 
Add a stalk of celery cut fine, a dozen shrimps, a 
cupful of cooked asparagus tips, a pinch each of 
minced chervil and parsley, and three red Spanish 
peppers. Cooked oysters, sliced olives, and fillets 
of anchovies may be added. Marinate in French 
dressing and serve very cold with Mayonnaise. 

CORN SALAD 

Mix cold cooked corn with Mayonnaise and 
serve on lettuce. 



Vegetable Salads 157 

CRESS SALAD— I 

Mix crisp cress with chopped pepper-grass and 
serve with French dressing. 

CRESS SALAD— II 

Mix equal quantities of fresh cress, pepper- 
grass and chervil, adding mustard leaves if 
convenient. Serve with French dressing. 

CRESS SALAD— III 

Mix crisp cress with nasturtium blossoms and 
serve with French dressing. Crisp lettuce may- 
be used instead of the cress. Garnish with sliced 
hard-boiled eggs if desired. 

CRESS SALAD— IV 

Mix water-cress, lettuce, sliced tomatoes, cu- 
cumbers, and onion with shredded green pepper 
and celery. Serve with French dressing and 
garnish with sliced hard-boiled eggs. 

CRESS SALAD— V 

Mix water-cress with an equal quantity of 
finely cut celery or twice the quantity of cucum- 
bers and serve with French dressing or Mayon- 
naise. 

CRESS SALAD— VI 

Mix water-cress and crisp endive with finely 
chopped onion and serve with French dressing. 



158 $ne GbousanD Salate 

CRESS SALAD— VII 

Cut thin slices of sour apples and hard-boiled 
eggs into bits and mix with water-cress. Serve 
with French dressing. 

CREOLE SALAD 

Season a pint of hot boiled rice with salt, pep- 
per, and cayenne, and add three green peppers, 
three boiled beets, and an onion minced sepa- 
rately. Serve very cold with French dressing. 

CUCUMBER SALAD— I 

Slice cucumbers thin, and soak in cold salted 
water until wilted. Drain, rinse, wipe very dry 
and serve with French dressing or with thick 
sour cream seasoned highly with black pepper. 

CUCUMBER SALAD— II 

Rub a bowl with cut garlic, fill with thinly 
sliced cucumbers, and sprinkle with minced 
chives or grated onion. Serve with French 
dressing. 

CUCUMBER SALAD— III 

Mix crisp sliced cucumbers with pounded ice 
and French dressing made with lemon-juice or 
tarragon vinegar and serve immediately. 

CUCUMBER SALAD— IV 

Mix sliced cucumbers with cress and serve with 
French dressing. 



vegetable SalaDs 159 

CUCUMBER SALAD— V 

Sprinkle sliced cucumbers with minced chives 
and serve with lettuce and French dressing. 

CUCUMBER SALAD— VI 

Mix sliced or diced cucumbers with crisp 
cress, season with minced chives, and serve 
with French dressing. 

CUCUMBER SALAD— VII 

Mix one cupful of diced cucumbers with two 
cupfuls of finely cut celery and half a can of 
drained mushrooms. Add three chopped hard- 
boiled eggs and serve on lettuce with Mayon- 
naise. 

CUCUMBER SALAD— VIII 

Chop fine one large Spanish onion, two sour 
apples, and three seeded green peppers. Mix 
with three cucumbers and six tomatoes peeled 
and sliced. Serve with French dressing, sea- 
soned with mustard, Worcestershire, and brown 
sugar, and serve in a salad bowl which has been 
rubbed with cut garlic and lined with lettuce. 
Serve with toasted crackers, Roquefort cheese, 
and guava jelly. 

CUCUMBER SALAD— IX 

Cut three cucumbers into dice. Mix with one 
cupful of finely cut olives, three hard-boiled eggs 



160 One GbouaanD SalaDs 

and three-fourths cupful of broken pecans or 
English walnuts. Serve on lettuce with Mayon- 
naise. Pickled nasturtium seeds or French peas 
may be added. 

CUCUMBER SALAD— X 

Slice cucumbers and spring onions and serve 
with crisp lettuce and French dressing. 

CUCUMBER SALAD— XI 

Slice thin cucumbers and Spanish onions 
and mix with pounded ice and French dressing. 
Serve immediately. 

CUCUMBER SALAD— XII 

Slice cucumbers very thin and soak for half an 
hour in ice-water, drain, dry, mix with sliced 
Spanish onion, and serve on lettuce with French 
dressing, sprinkling with minced parsley. A few 
sliced radishes may be added. 

CUCUMBER SALAD— XIII 

Line a bowl with lettuce and fill with crisp 
cucumbers, young onions, and radishes sliced 
thin. French dressing. 

CUCUMBER SALAD— XIV 

Serve thinly sliced cucumbers on lettuce 
with Vinaigrette dressing, adding sliced spring 
onions if desired. 



Vegetable Sala&s 161 

CUCUMBER SALAD— XV 

Mix sliced cucumbers with canned pimento cut 
in strips, and serve with crisp lettuce or cress and 
French dressing. 

CUCUMBER SALAD— XVI 

Mix sliced cucumbers and seeded green peppers 
cut into rings with crisp lettuce and serve with 
French dressing, seasoning with mustard if de- 
sired. Sprinkle with minced chives or onion 

CUCUMBER SALAD— XVII 

Mix sliced cucumbers and radishes and sprinkle 
with minced capers and fine herbs. Serve on 
lettuce with French dressing. 

CUCUMBER SALAD— XVIII 

Mix a sliced cucumber and sliced radishes with 
cress, lettuce, and mustard leaves. Serve with 
French dressing and garnish with sliced hard- 
boiled eggs. 

CUCUMBER SALAD— XIX 

Mix sliced tomatoes, cucumbers, and radishes 
with cress or lettuce and serve with French 
dressing. 

CUCUMBER SALAD— XX 

Mix sliced cucumbers with small raw tomatoes 
xz 



i6a One Gbouaanfc SalaDs 

and crisp lettuce. Serve very cold with French 
dressing. 

CUCUMBER SALAD— XXI 

Slice two cucumbers, four tomatoes, and twelve 
olives. Mix with crisp lettuce and season with 
chopped green pepper. Serve with French dress- 
ing or Mayonnaise. 

CUCUMBER SALAD— XXII 

Arrange in a salad bowl lined with lettuce 
alternate layers of peeled and sliced cucumbers 
and tomatoes. Serve with either Mayonnaise 
or French dressing. 

CUCUMBER SALAD— XXIII 

Fill a salad bowl with lettuce and endive and 
add a sliced tomato, a sliced cucumber, a chopped 
beet, and a teaspoonful of capers. Serve with 
French dressing to which chopped hard-boiled 
eggs have been added. 

CUCUMBER JELLY SALAD— I 

Season a cupful of cucumber dice with tarragon 
vinegar and chopped pickled nasturtium seeds. 
Soak a tablespoonful of gelatine in cold water 
and dissolve in a cupful of boiling white stock. 
Cool, mix with the cucumber, mould, and chill. 
Serve on lettuce with Mayonnaise. 



Vegetable Salads 163 

CUCUMBER JELLY SALAD— II 

Slice two cucumbers and cook until soft in 
water to cover, with a slice of onion and salt 
and pepper to season. Take from the fire, and 
add half a package of soaked and dissolved 
gelatine. Line a mould with thin slices of cucum- 
ber, fill with the jelly, and chill. Serve on lettuce 
with either French dressing or Mayonnaise. 

STUFFED CUCUMBER SALAD— I 

Mix finely cut tomatoes and celery with a little 
chopped onion and Mayonnaise. Serve on let- 
tuce in cucumber shells, sprinkling with minced 
parsley. 

STUFFED CUCUMBER SALAD— II 

Fill cucumber shells with bits of tomato mixed 
with French dressing or Mayonnaise and serve 
cold on lettuce with French dressing. 

STUFFED CUCUMBER SALAD— III 

Fill cucumber shells with diced cooked sweet- 
breads mixed with Mayonnaise, or finely cut 
celery and parboiled oysters. Serve with either 
French dressing or Mayonnaise. 

STUFFED CUCUMBER SALAD— IV 

Chop fine celery, endive, and walnuts. Mix 
with French dressing or Mayonnaise and serve 
on lettuce in cucumber shells. Chopped cucum- 
ber may be added to the filling. 



1 64 ©ne Gbousanfc SalaDs 

STUFFED CUCUMBER SALAD— V 

Fill cucumber shells with chopped tomato and 
cress seasoned with grated onion and mixed with 
French dressing. Serve with Mayonnaise. 

STUFFED CUCUMBER SALAD— VI 

Mix finely cut celery, tomato, and lobster with a 
few chopped nasturtium seeds. Mix with May- 
onnaise, fill cucumber shells, and serve on lettuce 
with Mayonnaise. 

STUFFED CUCUMBER SALAD— VII 

Cut into small pieces a large tomato, a stalk 
of celery, a small onion, and a green pepper, 
and mix with Mayonnaise. Serve in cucumber 
shells. 

DANDELION SALAD— I 

Mix well-washed dandelion greens with minced 
spring onion, and serve very cold with French 
dressing. 

DANDELION SALAD— II 

Chop cooked dandelions fine, mix with sliced 
hard-boiled eggs, and serve with French dressing. 

DANDELION SALAD— III 

Mix fresh dandelion greens with minced chives 
or onion and pour over a French dressing made 
with bacon fat instead of oil. 



IDegetable Sala&s 165 

SALAD A LA DUMAS 

Cut into dice, cooked beets, potatoes, pickles, 
and raw tomatoes. Serve with French dressing 
mixed with powdered egg-yolks and seasoned 
with anchovy essence. Serve on lettuce, sprink- 
ling with chopped hard-boiled eggs, chervil, 
beets, chives, and tarragon. 

ENDIVE SALAD— I 

Fill a salad bowl with small crisp leaves of 
endive and serve with French dressing or Mayon- 
naise. Sprinkle with minced chives if desired. 

ENDIVE SALAD— II 

Fill a salad bowl with crisp endive, rubbing the 
inside of the bowl with cut garlic if desired. 
Serve with French dressing which may be 
seasoned with anchovy paste. 

ENDIVE SALAD— III 

Rub a salad bowl with cut garlic and fill with 
crisp endive. Sprinkle with minced parsley, 
chervil, or chives and serve with French dressing. 

ENDIVE SALAD— IV 

Fill a salad bowl with crisp endive, sprinkle 
with minced chervil, and serve with French 
dressing. Chiccory, escarole, romaine, doucette, 
cress, and dandelion salads are prepared in the 



1 66 One GbousanD Salads 

same way. The chervil may be omitted, and 
some other herb used, or a mixture of herbs. 

ENDIVE SALAD— V 

Mix crisp endive with cress, finely cut celery, 
and sliced or diced cooked beets. Serve with 
French dressing. 

ENDIVE SALAD— VI 

Mix sliced radishes with crisp endive and serve 
with French dressing. 

EGG-PLANT SALAD 

Cut cold boiled egg-plant into dice and serve 
with crisp lettuce and French dressing. Chopped 
chervil or parsley may be sprinkled over it. 

ESCAROLE SALAD— I 

Mix crisp escarole with finely cut tarragon 
leaves and serve with French dressing made with 
wine vinegar. 

ESCAROLE SALAD— II 

Mix finely cut celery with escarole and serve 
with French dressing. 

GERMAN SALAD— I 

Mix cold cooked cabbage, cauliflower, sea 
kale, potatoes, and Brussels sprouts, any or all, 
cut fine. Add finely chopped onion or raw 



DeeetaMe SalaDs 167 

apple and serve with French dressing, garnishing 
with parsley or sliced and chopped beets. 

GERMAN SALAD— II 

Rinse a pint of sour-krout in boiling water, 
changing the water two or three times. Drain, 
cool, and mix with four sliced cooked Frankfurter 
sausages. Sprinkle with minced onion, pickles, 
and capers, and serve with French dressing, gar- 
nishing with sliced radishes and dill pickles. 

GERMAN SALAD— III 

Chop fine an onion and one pickled pepper. Mix 
with two ounces of pickled red cabbage shredded, 
two heads of endive, one sliced beet, three sliced 
potatoes, and two or three hard-boiled eggs. 
Add a pound of cooked beef, diced or shredded, 
and mix with French dressing seasoned with wine. 
Keep on ice for three hours before serving. 

JARDINIERE SALAD 

Used diced cooked carrots, okra, beets, cauli- 
flower, turnips, peas, potatoes, beans, and 
asparagus tips, any or all, with lettuce or cress. 
Sprinkle with minced fine herbs if desired, 
and serve on lettuce with French dressing or 
Mayonnaise. 

LETTUCE SALAD— I 

Quarter crisp heads of lettuce and serve indi- 
vidually with Mayonnaise. 



z6S One GbousanD SalaDs 

LETTUCE SALAD— II 

Cut head lettuce in quarters, sprinkle with 
minced chives and parsley, and serve with French 
dressing which may be seasoned with onion 
or garlic. 

LETTUCE SALAD— III 

Rub a salad bowl with cut garlic, fill with crisp 
lettuce, and mix with French dressing. 

LETTUCE SALAD— IV 

Mix crisp head lettuce with grated cheese or 
minced chives or green pepper or cress or nuts, 
and serve with French dressing. 

LETTUCE SALAD— V 

Mix crisp lettuce with minced chervil or chives 
or parsley or mint or sliced radishes and serve 
with French dressing which may be seasoned 
with tarragon or garlic or mushroom catsup. 

LETTUCE SALAD— VI 

Sprinkle crisp lettuce with minced chives, 
chervil and tarragon and serve with French 
dressing. 

LETTUCE SALAD— VII 

Mix crisp lettuce with cress, green mustard 
leaves, a few sliced radishes, and one sliced cu- 
cumber. Serve with French dressing or Mayon- 
naise. 



IDegetable Salafca 169 

LETTUCE SALAD— VIII 

Fill a salad bowl with crisp lettuce, rubbing 
the inside of the bowl with cut garlic if desired. 
Add a few quartered hard-boiled eggs, sprinkling 
with minced fine herbs, and serve with French 
dressing. 

LETTUCE SALAD— IX 

Fill a salad bowl with crisp lettuce. Add the 
yolks of three hard-boiled eggs rubbed through a 
sieve, and minced chervil and chives to season. 
Serve with French dressing. 

LETTUCE SALAD— X 

Fill a salad bowl with crisp lettuce, season 
with chopped mint, and serve with French 
dressing made of lemon- juice or wine vinegar. 

LETTUCE SALAD— XI 

Boil two large heads of lettuce in salted water, 
drain, cool, and cut up. Mix with cold boiled 
potatoes and string-beans and add a few pearl 
onions or capers. Serve with French dressing 
and garnish with hard-boiled eggs. 

LETTUCE SALAD— XII 

Mix crisp lettuce with shredded pimentos and 
serve with French dressing. 



170 One GbousanD SalaOs 

LETTUCE SALAD— XIII 

Mix crisp lettuce with sliced radishes and serve 
with French dressing. 

GERMAN LETTUCE SALAD 

Shred two large heads of lettuce. Chop fine 
an onion and one-fourth pound of bacon. Fry 
until the bacon is crisp, seasoning with salt and 
pepper. Add a tablespoonful of vinegar, pour over 
the lettuce, mix thoroughly, and serve. 

LENTIL SALAD 

Season cooked lentils with salt, pepper, and 
minced parsley, chervil, and chives. Serve 
with French dressing. 

MACEDOINE SALAD— I 

Cut into small pieces cooked beets, celery root, 
string-beans, cauliflower, carrots, turnips, and 
potatoes. Add a few boiled peas. Serve on 
lettuce with French dressing and sprinkle with 
chopped pimento and onion. 

MACE'DOINE SALAD— II 

Mix one boiled beet, one boiled carrot, and one 
boiled celery root cut fine with two tablespoon- 
fuls of cooked green peas and half a cupful each 
of cooked string-beans and asparagus tips. Add 
a small onion chopped fine and serve on lettuce 
with Mayonnaise. 



Vegetable SalaDs 171 

MACEDOINE SALAD— III 

Cut into small pieces cooked potatoes, beets, 
and carrot, and mix with beans, peas, onions, and 
finely cut celery. Serve on lettuce with either 
Mayonnaise or French dressing. 

MACEDOINE SALAD— IV 

Mix diced cooked potatoes, string-beans, peas, 
carrots, and beets with finely cut celery. Serve 
in a border of aspic with either French dressing 
or Mayonnaise. 

MACEDOINE SALAD— V 

Mix half a cupful each of celery, beets, carrots, 
asparagus, and green peas with French dressing 
and serve in a border mould of seasoned rice 
with Mayonnaise. 

MACE'DOINE SALAD— VI 

Mix equal quantities of cold cooked peas, 
beans, beets, and potatoes cut fine and seasoned 
with grated onion. Serve with Mayonnaise, 
garnishing with celery tops and pickled beets. 

MACE'DOINE SALAD— VII 

Use equal quantities of cooked lima beans, 
boiled potatoes, celery root, string-beans, and 
beets. Sprinkle with minced parsley and chervil 
and serve on lettuce with French dressing. 



172 ©ne Cbousand Salads 

MACEDOINE SALAD— VIII 

Cook separately carrots, turnips, cauliflower, 
peas, beets, potatoes, and string-beans. Cool, 
cut fine, and mix, seasoning with chopped onion. 
Sprinkle with minced parsley and chervil and 
serve ice cold with French dressing. 

MACEDOINE SALAD— IX 

Cook separately peas, flageolets, string-beans, 
cauliflower, beets, celery root, asparagus tips, 
turnips, and carrots. Cut fine, cool, and mix 
lightly with French dressing or Mayonnaise, using 
any or all of the vegetables. If Mayonnaise is 
used, marinate in French dressing first. 

MACEDOINE SALAD— X 

Mix finely cut cooked carrots, turnips, beets, 
celery roots, peas, string-beans, and cauliflower. 
Marinate in French dressing, drain, and mix with 
Mayonnaise seasoned with minced herbs. 

MACEDOINE SALAD— XI 

Mix diced cooked carrots, turnips, potatoes, 
beets, Brussels sprouts, string-beans, and cauli- 
flower flowerets. Serve with Mayonnaise sea- 
soned with minced fine herbs. 

MACEDOINE SALAD— XII 
Mix diced cooked carrot, beet, and turnip, or 



Vegetable Salafcs 173 

keep in separate groups. Serve with French 
dressing and garnish with crisp lettuce. 

MACEDOINE SALAD— XIII 

Mix diced cooked potatoes, beets, and carrots 
with string -beans and cauliflower flowerets. 
Arrange in separate groups, garnish with crisp 
lettuce, and serve with French dressing or 
Mayonnaise. 

MACEDOINE SALAD— XIV 

Parboil separately two heads of lettuce, a piece 
of cabbage, some string-beans and beets. Put 
into a salad bowl with small squares of toast 
which have been dipped in oil, keeping the 
vegetables in distinct groups. Sprinkle with 
chopped chervil, pepper-grass, and hard-boiled 
eggs, and pour over a French dressing made with 
chilli vinegar. 

MACEDOINE SALAD— XV 

Open a can of maceMoine, cover with boiling 
water, drain, rinse in cold water, and cool on ice. 
Mix with thin slices of cooked beet, marinate in 
French dressing, and serve with Mayonnaise. Or, 
mix the mac^doine with Mayonnaise and soaked 
and dissolved gelatine and turn into a mould 
lined with sliced beets. Serve with Mayonnaise 
and garnish with hard-boiled eggs. 



174 One Gbousanft Salads 

MACEDOINE SALAD— XVI 

Mix cooked beets, turnips, carrots, potatoes, 
peas, haricot beans, and lentils, cutting the 
large vegetables into dice. Marinate with French 
dressing seasoned with mustard and serve with 
Mayonnaise. 

MACEDOINE SALAD— XVII 

Mix half a cupful each of diced cooked carrots 
and turnips and string-beans, peas, asparagus 
tips, and cauliflower flowerets. Sprinkle with 
minced chives and serve on lettuce with French 
dressing. 

MACEDOINE SALAD— XVIII 

Mix cooked carrot, turnip, peas, French beans, 
cauliflower flowerets, asparagus tips, and Brussels 
sprouts, any or all, and serve with French 
dressing or Mayonnaise. 

MACEDOINE SALAD— XIX 

Cook separately turnips, carrots, peas, beans, 
and white and sweet potatoes. Cool, mix, and 
serve with French dressing on lettuce or in turnip 
cups. 

MACEDOINE SALAD— XX 

Mix cooked string and lima beans, peas, tur- 
nips, carrots, and cauliflower, any or all. Or, use 
a can of mac£doine, drained and rinsed in cold 



Vegetable Salads 175 

water. Serve with French dressing and season 
with onion- juice if desired. 

MACEDOINE SALAD— XXI 

Mix cold cooked cauliflower, peas, and carrots 
with finely cut celery, drain, and serve on lettuce 
with Mayonnaise. Garnish with sliced tomatoes 
and pickles. 

MACEDOINE SALAD— XXII 

Cut into dice four each of cold boiled potatoes, 
apples, artichoke bottoms, and celery stalks, and 
mix with four sliced tomatoes. Season with 
minced fine herbs, mix with shredded lettuce, and 
serve with Mayonnaise or French dressing. 

MACEDOINE SALAD— XXIII 

Mix shredded cooked carrot, turnip, and string- 
beans with green peas, flageolets, and thin slices 
of potatoes. Add a few cooked cauliflower 
flowerets and season with minced fine herbs. 
Serve on lettuce with French dressing. 

MACEDOINE SALAD— XXIV 

Boil separately peas, cauliflower, string-beans, 
carrots, turnips, potatoes, celery root, or other 
vegetables, and serve any two or three of them 
in separate groups with lettuce and French 
dressing or Mayonnaise. 



176 ®ne HbousanO Salads 

MACEDOINE SALAD— XXV 

Mix one cupful each of cooked green peas, 
string-beans, and half a cupful of diced carrots 
with one cupful each of diced cooked beets and 
finely cut celery. Mix with French dressing and 
serve on lettuce. Pass Mayonnaise if desired. 
This salad may be served in a border mould of 
aspic. 

MACEDOINE SALAD— XXVI 

Prepare a vegetable macecloine and add to it 
thin slices of Lyons sausage and fillets of ancho- 
vies. Add also finely shredded olives, capers, and 
beets, and serve with Mayonnaise seasoned with 
minced fine herbs. 

MACEDOINE SALAD— XXVII 

Prepare a vegetable macecloine, season with 
chopped chives, chervil, and tarragon, and add 
the shredded meat of two smoked red herrings. 

JELLIED MACEDOINE— I 

Cut cold cooked vegetables into fancy shapes 
and mix with well-seasoned aspic jelly. Mould 
and chill, using individual moulds if desired. 
Serve on lettuce with Mayonnaise. 

JELLIED MACEDOINE— II 

Use a double mould and fill the outer part with 
alternate layers of tomato and cucumber aspic, 



Vegetable SalaDs 177 

orange and lemon jelly. The mould may be or- 
namented with pimentos and hard-boiled eggs. 
Fill the centre with a Mayonnaise of sweetbreads 
or any preferred mixture. 

MUSHROOM SALAD— I 

Saute" a pound of fresh mushrooms in butter, 
drain, and cut into small pieces. Mix with finely 
cut celery and cooked peas and serve on lettuce 
with Mayonnaise. 

MUSHROOM SALAD— II 

Cut canned mushrooms into small pieces and 
serve on lettuce with French dressing, sprinkling 
with minced chives and parsley. 

MUSHROOM SALAD— III 

Stew and chop a dozen large mushrooms. 
Season six sliced potatoes with oil and the mush- 
room liquid. Add the mushrooms and mix with 
French dressing. 

OKRA SALAD— I 

Slice boiled okra, mix with French dressing, 
and season with minced chives, parsley, and 
chervil if desired. Serve ice cold. 

OKRA SALAD— II 

Boil young okra pods whole, drain, cool, and 
serve with French dressing, Mayonnaise, or 
Vinaigrette Sauce. 



178 One (Tbouaanfc Salads 

OKRA SALAD— III 

Rub a salad bowl with cut garlic and fill with 
sliced cooked okra. Sprinkle with freshly 
grated horseradish and chopped green pepper 
and serve on crisp lettuce with French dressing, 
or in a border of tomato aspic. 

ONION SALAD— I 

Mix sliced young onions with pounded ice and 
French dressing and serve immediately. 

ONION SALAD— II 

Slice peeled Spanish onions very thin, crisp in 
ice-water, drain, wipe dry, and serve on lettuce 
with French dressing, sprinkling with minced 
parsley if desired. 

ONION SALAD— III 

Mix sliced Spanish onion with twice the quan- 
tity of sliced and broken sour apples. Mix with 
Mayonnaise and serve on lettuce. 

ONION SALAD— IV 

Slice large Spanish onions, sprinkle thickly 
with salt and let stand for twenty minutes. 
Pour over boiling water to cover and let stand 
until the water is cool. Drain, rinse thoroughly, 
and pack in a colander with alternate layers of 
crushed ice. When cold and crisp, dry thor- 
oughly and serve on lettuce with French dressing. 



Vegetable Salata 179 

ONION SALAD— V 

Slice Spanish onions very thin and put into a 
salad bowl with alternate layers of cress and May- 
onnaise. Serve ice cold. 

ONION SALAD— VI 

Slice a Spanish onion as thin as possible and 
mix with sliced boiled carrots. Serve on lettuce 
with French dressing or Mayonnaise. 

ONION SALAD— VII 

Peel onions, slice thin, cover with boiling 
water, drain, and crisp in ice-water Mix with 
sliced cucumbers which have been wilted in 
salted ice-water and drained and rinsed. Serve 
on lettuce with Mayonnaise. 

ONION SALAD— VIII 

Mix finely cut Spanish onion with sliced 
radishes and serve on lettuce with Mayonnaise 
or French dressing. 

ONION SALAD— IX 

Slice four cooked onions and four hard-boiled 
eggs and mix with six boned, skinned, and flaked 
sardines. Season with curry powder and minced 
chervil or parsley and add a few drops of tarragon 
vinegar. Serve with Mayonnaise. 

PARSNIP SALAD 
Slice cold boiled parsnips and serve on lettuce 



i So ©ne Gbouaand Salads 

with Mayonnaise or French dressing. Garnish 
with radishes or cress. 

POMPADOUR SALAD 

Marinate cooked artichoke bottoms in French 
dressing, drain, and cover with macedoine mixed 
with Mayonnaise. Serve on lettuce, garnishing 
with truffles. 

PIMENTO SALAD— I 

Mix shredded pimentos with quartered hard- 
boiled eggs, sliced olives, and pearl onions. 
Serve on lettuce with Mayonnaise. 

PIMENTO SALAD— II 

Mix canned pimentos, cut into strips, with 
crisp cress or lettuce. Serve with French 
dressing. 

PIMENTO SALAD— III 

Mix shredded pimentos with finely cut olives 
and celery. Season with grated onion and serve 
on lettuce with Mayonnaise. 

PEA SALAD— I 

Mix cooked green peas with French dressing 
or Mayonnaise and serve on lettuce. A little 
chopped mint may be added. 

PEA SALAD— II 
Mix equal quantities of cooked peas and diced 



Vegetable Salaos 1S1 

cooked carrots. Serve on lettuce with either 
French dressing or Mayonnaise. 

PEA SALAD— III 

Mix cooked and drained peas with diced cooked 
carrots and finely cut celery. Serve on lettuce 
with Mayonnaise. 

PEA SALAD— IV 

Mix cooked peas and finely cut celery with 
apples or diced cooked carrots. Serve on lettuce 
with Mayonnaise. 

PEA SALAD— V 

Mix cold cooked peas, well drained, with an 
equal quantity of crisp, finely cut celery. Serve 
on lettuce with Mayonnaise. 

PEA SALAD— VI 

Mix cold cooked peas with Mayonnaise and 
serve in cups made of boiled turnips. 

PEA SALAD— VII 

Mix cooked peas with cut walnut meats, mari- 
nate in French dressing, drain, and serve in 
lemon-cups on lettuce with a spoonful of May- 
onnaise on top. 

PEA SALAD— VIII 

Mix cooked peas with crisp lettuce and add a 



i s 2 ©ne 3bousant> Salads 

little chopped cold lamb. Serve with French 
dressing and sprinkle with chopped mint. 

PEA SALAD— IX 

Drain a can of French peas, mix with broken 
English walnuts, and serve on lettuce or endive 
or cress, with Mayonnaise. 

JELLIED PEA SALAD 

Rub through a sieve a can of peas or a pint of 
cooked fresh peas. Season with salt, pepper, and 
onion- juice, bring to the boil and add a package 
of soaked and dissolved gelatine. Mould, chill, 
and serve with Mayonnaise, sprinkling with 
minced olives and parsley. Serve in a border 
of crisp lettuce 

PEPPER SALAD— -I 

Scald seeded and sliced green peppers. Drain, 
cool, and serve with French dressing. Season 
with onion-juice if desired. 

PEPPER SALAD— II 

Chop a very small onion fine with twice the 
quantity of parsley. Add four small red peppers 
and eight green peppers finely minced. Pour 
over a French dressing, seasoning with a pinch 
of powdered sugar and a teaspoonful of salt. 
Serve ice cold on lettuce leaves. 



Vegetable Salafcs 183 

PEPPER SALAD— III 

Mix sliced Spanish onions with seeded and 
sliced green peppers and serve on lettuce with 
French dressing. 

PEPPER SALAD— IV 

Mince separately six sweet green peppers and 
a Spanish onion. Mince also a bit of preserved 
ginger about the size of a hazel nut. Mix with 
French dressing made with lemon-juice and 
seasoned with mustard and serve ice cold on 
lettuce. 

PEPPER SALAD— V 

Fill pepper shells with finely cut cucumbers 
mixed with Mayonnaise or with fish or meat 
salad. 

PEPPER SALAD— VI 

Slice the tops from green peppers, remove 
seeds and veins, and soak in boiling water for 
fifteen minutes. Drain, chill, and fill with finely 
cut celery mixed with Mayonnaise. Shredded 
cabbage may be used instead of the celery or 
mixed with it. 

PEPPER SALAD— VII 

Soak green pepper shells in cold water, drain, 
dry, and fill with sardines seasoned with lemon- 
juice, or oysters or chicken mixed with Mayon- 
naise. 



i84 One Gbousanfc Salads 

PEPPER SALAD— VIII 

Chop fine a Spanish onion and a red pepper and 
mix with six peeled tomatoes cut into bits. 
Mix with French dressing, seasoned with Worces- 
tershire Sauce, and serve in pepper shells on 
lettuce. 

PEPPER SALAD— IX 

Fill green pepper shells with grapefruit pulp, 
finely cut celery, and English walnuts mixed 
with Mayonnaise to which whipped cream has 
been added. 

PEPPER SALAD— X 

Fill pepper shells with shredded cabbage and 
celery, or cabbage alone, mixed with a stiff 
Mayonnaise. 

PEPPER SALAD— XI 

Chop fine two or three kinds of cold cooked 
meat with hard-boiled eggs and enough onion to 
season. Mix with stiff Mayonnaise and add 
chopped green pepper or fill pepper shells. Serve 
on lettuce with Mayonnaise and garnish with 
capers. 

POTATO SALAD— I 

Mix sliced boiled potatoes with cooked and 
broken string-beans, chopped onions, and beets. 
Serve with French dressing. 



vegetable Salads 185 

POTATO SALAD— II 

Mix diced cooked potatoes with one-fourth 
the quantity of diced boiled beets. Serve on 
lettuce with French dressing or Mayonnaise, 
garnishing with anchovies and small pickles, or 
in a mould of aspic. 

POTATO SALAD— III 

Mix sliced boiled potatoes with chopped 
boiled or pickled beets and season with minced 
onion and parsley. Pour over a French dressing 
and serve, garnishing with chopped beets and 
parsley. 

POTATO SALAD— IV 

Mix cold boiled potatoes and beets with 
chopped pickles or olives and serve with French 
dressing seasoned with Tabasco Sauce. 

POTATO SALAD— V 

Slice cold boiled potatoes and season with 
minced chives, chervil, and parsley. Diced 
cooked beets may be added. Serve with 
French dressing made with tarragon vinegar. 

POTATO SALAD— VI 

Cook the smallest possible new potatoes, and 
beets of equal size. Slice thin, season with 
minced onion and celery, and serve on lettuce 
with French dressing, garnishing with water- 
cress and hard-boiled eggs. 



1 86 $ne HbousanD SalaOs 

POTATO SALAD— VII 

Mix cold cooked potatoes and baked beans 
with chopped onion and serve with French dress- 
ing, seasoned with mustard. Sprinkle with 
minced pickle or parsley. 

POTATO SALAD— VIII 

Slice cold boiled potatoes into a salad bowl with 
boiled beets and serve with French dressing 
seasoned with Worcestershire. 

POTATO SALAD— IX 

Boil very small new potatoes, cool, and peel. 
Without slicing mix with chopped beet pickle 
and serve with French dressing, sprinkling with 
minced fine herbs. 

POTATO SALAD— X 

Mix six boiled potatoes, half a cooked carrot, 
and a beet. Season with salt and minced parsley 
and pour over a French dressing. 

POTATO SALAD— XI 

Mix two cupfuls of diced boiled potatoes with 
half a cupful of finely cut celery and an apple. 
Marinate in French dressing and serve Mayon- 
naise separately if desired. 

POTATO SALAD— XII 

Mix sliced boiled potatoes with finely cut red 



Vegetable Salads 187 

or green pepper. Add a little finely cut celery 
and pour over a French dressing. Season with 
mustard and sugar, and moisten with red wine. 
Serve very cold. 

POTATO SALAD— XIII 

Slice hot boiled potatoes and mix with finely 
cut celery and chopped onion. Serve on lettuce 
with French dressing, sprinkling with minced 
parsley. Sweet potatoes may be used if desired. 

POTATO SALAD— XIV 

Mix sliced cold boiled potatoes with chopped 
celery or cooked beets and a little shredded red 
cabbage. Season with chopped onion and serve 
with French dressing. 

POTATO SALAD— XV 

Mix sliced boiled potatoes with crisp cucum- 
bers and cooked and drained peas. Season 
with minced onion or chives and serve with 
French dressing. 

POTATO SALAD— XVI 

Slice six boiled potatoes and two cucumbers. 
Season with grated onion and serve with French 
or boiled dressing or Mayonnaise. 

POTATO SALAD— XVII 
Mix sliced cold potatoes with finely cut pickled 



1 88 ©ne GbousanD SalaDs 

walnuts and chives or onions. Serve with 
French dressing, seasoned slightly with sage. 

POTATO SALAD— XVIII 

Mix diced cooked potatoes with half the quan- 
tity of broken English walnuts and serve on 
lettuce with Mayonnaise. 

POTATO SALAD— XIX 

Chop an onion fine and fry it in ham or bacon 
fat. Season with salt, pepper, and vinegar, and 
pour over hot sliced potatoes. Cool and serve 
with boiled dressing. 

POTATO SALAD— XX 

Fill a salad bowl with sliced potatoes and 
spring onions. Fry chopped fat salt pork and 
make a French dressing, using the fat for oil. 
Add a little boiling water and a little of the 
crisped pork. Serve very hot. 

POTATO SALAD— XXI 

Chop fine one-third of a pound of bacon and 
fry brown with a chopped onion. Season with 
salt and cayenne, add a little boiling stock or 
water, and vinegar to taste. Pour over hot 
sliced potatoes, mix thoroughly, and serve very 
cold. 

POTATO SALAD— XXII 
Slice hot boiled potatoes and arrange in a salad 



Vegetable Salads 189 

bowl with alternate layers of minced onion, sea 
soning each layer with salt and paprika. Add 
as much oil as the potatoes will absorb and 
tarragon vinegar to taste. Chopped green pep- 
pers, minced parsley, or pimento may be mixed 
with it. Serve very cold. 

POTATO SALAD— XXIII 

Slice hot boiled potatoes with an onion and sea- 
son with salt, pepper, and mustard seed, celery 
seed and sugar. Mix two beaten eggs with two 
tablespoonfuls of butter and half a cupful of 
vinegar. Bring to the boil, pour over the 
potatoes, then add a little hot water and salt 
and pepper to season. Chopped hard-boiled eggs 
may be mixed with it. 

POTATO SALAD— XXIV 

Slice boiled potatoes and spring onions into 
a salad bowl and mix with French dressing. 
Sprinkle with minced parsley or chervil. 

POTATO SALAD— XXV 

Slice six boiled potatoes and three each of 
boiled Spanish onions and beets. Season with 
chopped pickle, sprinkle with chopped sweet 
herbs, pour over a French dressing, and garnish 
with sliced hard-boiled eggs. 

POTATO SALAD— XXVI 

Season hot sliced potatoes with minced onion 



i go One GbousanD Salads 

and mix with finely cut celery. Serve with 
boiled dressing and garnish with sliced boiled 
eggs and beets or pickles. 

POTATO SALAD— XXVII 

Slice boiled potatoes and mix with an equal 
quantity of boiled button onions. Mix with 
French dressing made with wine and garnish with 
sliced truffle and olives. The truffles may be 
used in the salad and the onions used as a garnish. 

POTATO SALAD— XXVIII 

Slice cold cooked potatoes and season with 
minced onion and parsley. Pour over a French 
dressing and let stand for two hours on ice before 
serving. Serve very cold and pass Mayonnaise 
if desired. 

POTATO SALAD— XXIX 

Cut hot boiled potatoes into dice, season with 
salt, butter, and cream, and cool. Season with 
chopped onion and serve on lettuce with Mayon- 
naise. Garnish with sliced hard-boiled eggs 
and radishes. 

POTATO SALAD— XXX 

Fill a salad bowl with sliced potatoes seasoned 
with minced onion and parsley. Marinate with 
French dressing and moisten with boiling water. 
Serve ice cold with Mayonnaise, garnishing with 
cress or lettuce or a sliced boiled beet. 



vegetable SalaOa 191 

POTATO SALAD— XXXI 

Mix half a cupful of vinegar, one-fourth cupful 
of cold water, two eggs well beaten, one table - 
spoonful of sugar, and three tablespoonfuls of 
butter, with salt and pepper to season. Cook 
until thick in a double boiler, stirring constantly, 
take from the fire, cool and mix with a little 
cream. An entire cupful of cream may be used 
if desired. Mix with sliced boiled potatoes, sea- 
soned with chopped onion and parsley. 

POTATO SALAD— XXXII 

Peel and cut up hot boiled potatoes and season 
with chopped onion and parsley. Mix with 
French dressing and let stand on ice three hours 
before serving. Or, make a dressing of the 
beaten yolk of an egg, two tablespoonfuls of 
sugar, and salt, cayenne and dry mustard to sea- 
son. Add one cupful of sour cream and vinegar to 
taste. Cook until it thickens, stirring constantly. 

POTATO SALAD— XXXIII 

Marinate hot diced potatoes in French dressing, 
seasoning with grated onion. Sprinkle with 
minced parsley or chives, add more dressing, and 
serve very cold. Garnish with sliced hard- 
boiled eggs, beets, and parsley. 

POTATO SALAD— XXXIV 
Slice a quart of cooked potatoes, three toma- 



192 ®ne GbousanD Salafcs 

toes, and two stalks of celery. Mix with a cupful 
of cold cooked peas and a chopped onion. Serve 
on lettuce with Mayonnaise. 

POTATO SALAD— XXXV 

Cut hot potatoes into small pieces. Season 
with chopped onion and salt and pepper. Serve 
on lettuce with Mayonnaise. 

POTATO SALAD— XXXVI 

Slice hot potatoes into a bowl which has been 
rubbed with cut garlic, season with chopped 
onion, and serve with French dressing. Sliced 
or chopped boiled beets may be added. 

POTATO SALAD— XXXVII 

Peel and slice a dozen small boiled potatoes and 
season with salt, pepper, and grated onion. Mois- 
ten with thick sour cream and garnish with hard- 
boiled eggs and minced parsley. Capers or 
chopped pickles may be added if desired. 

POTATO SALAD— XXXVIII 

Marinate diced cooked potatoes in French 
dressing, then season with minced chives and 
parsley and mix with boiled dressing or Mayon- 
naise. Garnish with sliced hard-boiled eggs and 
olives. 

POTATO SALAD— XXXIX 
Cut balls from raw potatoes, using a French 






Vegetable Salads 193 

cutter. Boil, drain, and cool. Mix with French 
dressing, seasoned with onion-juice and made 
with beet vinegar. Serve on lettuce, garnishing 
with pickled beets. 

POTATO SALAD— XL 

Boil new potatoes and peel after cooling. Sea- 
son with salt and pepper and moisten with an 
equal quantity of vinegar and boiling water. 
Moisten with oil and serve. 

POTATO SALAD— XLI 

Boil and peel very small new potatoes and mix 
with Mayonnaise or boiled dressing. 

POTATO SALAD— XLII 

Marinate sliced boiled potatoes in seasoned 
oil, drain, and moisten with claret. Serve with 
endive or lettuce and sprinkle with minced chives 
and parsley. 

POTATO SALAD— XLIII 

Arrange in a salad bowl alternate layers of 
sliced boiled potatoes, shredded green pepper, 
and chopped olives. Serve with French dressing. 

POTATO SALAD— XLIV 

Mix sliced cold boiled potatoes and sliced toma- 
toes with finely cut celery. Season with minced 
fine herbs and serve with French or Vinaigrette 
dressing. 
13 



194 ®ne CbousanD Salads 

POTATO SALAD— XLV 

Mix sliced tomatoes and boiled new potatoes 
and serve on lettuce with French dressing. 
Chopped or sliced green peppers may be added. 

POTATO SALAD— XLVI 

Cut hot boiled potatoes fine and season with 
minced pickle. Make a dressing of four table- 
spoonfuls of oil, three of vinegar, a teaspoonful 
each of celery salt, mustard, and salt, with 
cayenne to season highly. Serve cold. 

POTATO SALAD— XLVII 

Slice hot boiled potatoes into a bowl and cover 
with fresh boiled mushrooms, moistening with 
the cooking liquid. When cold, mix with French 
dressing. 

POTATO SALAD— XLVIII 

Mix a pint of cold boiled potatoes sliced with 
two tablespoonfuls of pickled beet, chopped fine, 
and one tablespoonful each of shredded anchovy 
and smoked herring. Season with minced pars- 
ley, chervil, chives, and capers, and pour over a 
French dressing seasoned with tomato and mush- 
room catsup. Moisten with ice-water if the 
salad is too dry and season to taste with pepper. 
Serve ice-cold. 



Vegetable Salads 195 

POTATO SALAD— XLIX 

Mix two thinly sliced cucumbers with a few 
sliced radishes, a cupful of sliced boiled potatoes, 
half a pound of boiled shredded ham, and one- 
fourth pound of cold smoked tongue. Marinate 
in French dressing and serve with Tartar Sauce 
seasoned with chopped onion, pickle, parsley, 
and garlic. 

POTATO SALAD— L 

Slice boiled new potatoes and mix with a dress- 
ing made with half a cupful of cream beaten with 
the yolk of an egg, seasoned with salt, paprika, 
and a tablespoonful of tarragon vinegar and 
cooked over boiling water until thick and smooth. 
Add a tablespoonful each of chopped pickle and 
anchovy. Serve cold. 

POTATO SALAD— LI 

Season diced cooked potatoes with onion- juice 
and serve on lettuce with boiled dressing, gar- 
nishing with chopped cooked beets. Olives, 
smoked herring, minced cooked ham, or smoked 
salmon or capers and chopped pickle may be 
combined with potatoes in a salad. 

POTATO SALAD— LII 

Mix two cupfuls of cold boiled potatoes cut 
into dice with half a cupful of cold boiled beets 
and three each of chopped pickles and anchovies. 



1 96 ©tie Gbousattf) Salads 

Mix with French dressing and serve in a border 
of aspic jelly. 

POTATO SALAD— LIII 

Mix sliced boiled potatoes with parboiled 
oysters and add, if desired, sliced hard-boiled 
eggs or celery. Serve with French dressing. 

POTATO SALAD— LIV 

Chop fine half a pound of bacon and fry crisp. 
Make a French dressing, using the bacon fat in- 
stead of oil, and pour over hot sliced potatoes 
seasoned with chopped onion. Add a few bits 
of bacon to the salad. Moisten with boiling 
water if required. 

POTATO SALAD— LV 

Boil very small new potatoes, cool, and peel. 
Without cutting mix with parboiled oysters and 
cooked shrimps. Serve very cold with French 
dressing seasoned with chopped truffles. 

POTATO SALAD— LVI 

Mix sliced boiled potatoes and hard-boiled 
eggs with grated onion to season. Season with 
pepper, salt, and vinegar, and moisten with 
thick sour cream. The egg may be omitted and 
whipped cream poured over. 



IDegetable SalaDs 197 

POTATO SALAD— LVII 

Mix two cupfuls of finely cut potatoes with one 
cupful of crisp shredded cabbage, the chopped 
yolks of two hard-boiled eggs, and two or three 
small pickles chopped. Mix with boiled dress- 
ing, and serve very cold. 

POTATO SALAD— LVIII 

Mash five hot boiled potatoes, season with salt 
and butter and a chopped onion, and beat until 
light. Add two chopped hard-boiled eggs and 
pour over a sour French dressing, seasoned with 
mustard and celery salt. 

POTATO SALAD— LIX 

Mix two cupfuls of hot sliced potatoes with 
half a cupful each of chopped cabbage and celery, 
a tablespoonful each of chopped parsley and 
pickle, and one hard-boiled egg chopped fine. 
Mix with French or boiled dressing. 

POTATO SALAD— LX 

Mix two cupfuls of cold boiled potatoes, cut into 
dice, with half a cupful of diced cooked beets. 
Season with salt, pepper, and minced parsley, 
add a chopped hard-boiled egg, and pour over a 
French dressing. Sliced onions, chopped red cab- 
bage, capers, diced cooked turnips or carrots 
may be used in potato salad. 



198 ®ne GbousanD Salads 

POTATO SALAD— LXI 

Mix sliced boiled potatoes with chopped hard- 
boiled egg and shredded cabbage and celery. 
Sprinkle with minced pickle and parsley and serve 
with French or boiled dressing. 

POTATO SALAD— LXII 

Mix sliced boiled potatoes and hard-boiled 
eggs with chopped onion and finely cut celery. 
Mix with French or boiled dressing. 

POTATO SALAD— LXIII 

Mix diced cooked potatoes and sliced hard- 
boiled eggs and serve with well-seasoned French 
dressing, or mix with boiled dressing. 

POTATO SALAD— LXI V 

Mix one cupful of mashed potatoes with three 
tablespoonfuls each of butter and cream, half 
a cupful each of chopped onions and pickle and 
celery, three chopped hard-boiled eggs, one- 
fourth cupful of shredded cabbage, one-half cup- 
ful of chopped nuts, and a pinch each of celery 
seed, coriander seed, mustard seed, and a few 
caraway seeds. Season with salt, pepper, and 
mustard, mix with boiled dressing and serve 
very cold. 

RADISH SALAD— I 
Mix sliced radishes with bits of sour apple, 



Vegetable Salads 199 

marinate in French dressing, drain, and mix with 
Mayonnaise. Serve on lettuce. 

RADISH SALAD— II 

Slice crisp radishes and mix with minced chives 
or sliced spring onions and serve with French 
dressing. 

RADISH SALAD— III 

Serve young radish leaves with French dress- 
ing, sprinkling with minced parsley or chives. 

RUSSIAN SALAD— I 

Cut up two cooked carrots, two white turnips, 
two celery roots, two beets, one pint of string- 
beans, and one small cauliflower. Add one pint 
of peas. Serve with lettuce and French dressing, 
garnishing with hard-boiled eggs. 

RUSSIAN SALAD— II 

Use diced cooked carrots, turnips, parsnips, 
and beets, adding, if desired, asparagus, peas, or 
French beans. Season to taste with horseradish 
and chopped pickles and capers. Serve with 
Mayonnaise and garnish with shrimps, olives, 
pickles, and sliced hard-boiled eggs. Caviare 
may be added to the dressing. 

RUSSIAN SALAD— III 

Mix sliced potatoes, tomatoes, beets, and cu- 
cumbers with cooked string-beans, peas, and 



200 ©ne {thousand SalaOs 

asparagus tips. Serve on lettuce with French 
dressing. 

RUSSIAN SALAD— IV 

Slice two each of boiled potatoes and beets and 
add two heads of celery cut fine and two sliced 
onions. Add a teaspoonful of capers, six sliced 
olives, and three sliced hard-boiled eggs. Serve 
with French dressing, seasoned with mustard and 
cavaire. 

RUSSIAN SALAD— V 

Slice two cold potatoes and half a beet root 
and mix with boiled celery and Brussels sprouts. 
Add cold shredded meat if desired and mari- 
nate in French dressing. Drain and serve with 
Tartar Sauce or Mayonnaise, garnishing with 
stoned olives. 

RUSSIAN SALAD— VI 

Use equal quantities of cooked turnips, carrots, 
beets, cauliflower, green peas, cooked beans, 
potatoes, and Jerusalem artichokes, any or all. 
Season with finely minced chervil and parsley 
and serve on lettuce with French dressing or 
Mayonnaise. 

RUSSIAN SALAD— VII 

Put into a salad bowl one cupful each of finely 
cut pickled beets and potatoes, two hard-boiled 
eggs, half a cupful of chopped pickle, and one 



Vegetable Salads 201 

cupful of shredded cabbage. Serve with Mayon- 
naise to which whipped cream has been added, 
and garnish with lettuce, chopped beets, and 
hard-boiled eggs. 

RUSSIAN SALAD— VIII 

Mix one cupful each of diced cooked carrots, 
turnips, and potatoes with an equal quantity of 
cooked peas and beans, and half a cupful each of 
asparagus tips and diced cooked beets. Add 
two tablespoonfuls each of chopped pickles and 
anchovies or caviare or ham, one tablespoonful 
of minced parsley, one dozen stoned olives, and 
grated onion to season. Add nearly as much 
shredded lettuce as the entire quantity, season 
with salt, and serve with Mayonnaise. Celery 
may be used instead of lettuce and sliced toma- 
toes, cold lobster, shrimp or crab or cold chicken 
may be substituted for any of the vegetables or 
added to the salad. 

RUSSIAN SALAD— IX 

Mould aspic in a double mould and fill the 
centre with a vegetable maceVloine mixed with 
Mayonnaise. The bottom of the mould may be 
ornamented with cooked carrots, sliced beets, 
hard-boiled eggs, olives, capers, peas, mush- 
rooms, or anything else preferred. A boiled dress- 
ing with meat or fish may be used for a filling. 



302 9ne GbousanD Salads 

RUSSIAN SALAD— X 

Mix equal quantities of cooked string-beans, 
lima beans, green peas, cauliflower, and diced 
beets and carrots. Season with grated onion 
and serve with French dressing. 

RUSSIAN SALAD— XI 

Mix diced cooked carrots and turnips with 
green peas, string-beans, flageolets, truffles, and 
potatoes. Season with salt, pepper, and cayenne 
and mix with Mayonnaise. Garnish with truf- 
fles, carrots, turnips, ham, cauliflower flowerets, 
and chopped aspic jelly or fine herbs, any or all. 

RUSSIAN SALAD— XII 

Mould aspic in a border mould and fill the cen- 
tre with a mac^doine of vegetables marinated in 
French dressing or with any preferred vegetable. 
Mix with Mayonnaise, using a jelly Mayonnaise 
if desired. 

RUSSIAN SALAD— XIII 

Cook separately one cupful each of diced 
turnips and carrots and mix with a cupful each 
of cooked peas and finely cut string-beans. Mar- 
inate in French dressing and arrange in separate 
groups upon a bed of lettuce. Serve with May- 
onnaise. 



Vegetable Salads 203 

RUSSIAN SALAD— XIV 

Chop fine an onion and half a cupful of water- 
cress and mix with three sliced tomatoes and an 
equal quantity of sliced cooked carrots. Serve 
on lettuce with either French dressing or Mayon- 
naise and garnish with capers. 

RUSSIAN SALAD— XV 

Ornament individual moulds with carrot cut 
into fancy shapes and fill with chicken jelly. 
Chill, scoop out the centres with a hot spoon, and 
fill the space with a mac^doine of vegetables 
mixed with stiff Mayonnaise or with jelly Mayon- 
naise. Cover with melted jelly, chill again, and 
serve ice-cold on lettuce with Mayonnaise. 

SALSIFY SALAD— I 

Cook sliced salsify in salted and acidulated 
water with a bit of onion and bay-leaf and a 
sprig of parsley. Drain, marinate in French 
dressing, and serve on cress or lettuce with May- 
onnaise. Garnish with minced parsley and 
sliced oranges. 

SALSIFY SALAD— II 

Slice boiled salsify and mix with sliced pota- 
toes and endive or lettuce. Sprinkle with 
chopped beets and serve with French dressing. 



204 $ne GbousanD SalaDs 

SALSIFY SALAD— III 

Mix sliced boiled salsify with French dressing 
and Mayonnaise, seasoning with minced fine 
herbs. Add cubes of aspic jelly or garnish with 
chopped aspic and serve. 

SALSIFY SALAD— IV 

Mix cold cooked salsify with potatoes, carrots, 
beans, or cauliflower, and serve with French 
dressing or Mayonnaise. 

SALSIFY SALAD— V 

Boil salsify in acidulated water to which has 
been added a tablespoonful of flour. Drain, 
cool, cut into convenient pieces, and serve on 
lettuce with French dressing or Mayonnaise. 

SALSIFY SALAD— VI 

Slice boiled salsify and serve with French 
dressing to which a little white wine has been 
added. 

SALSIFY SALAD— VII 

Mix sliced cooked salsify with sliced white 
onions and minced parsley. Serve with French 
dressing. The onion may be omitted. 

SQUASH SALAD 
Use young squashes, smaller than an egg, and 



Vegetable Salads 205 

boil in salted water with a pinch of soda. Drain, 
cool, and slice, and serve with French dressing 
which may be seasoned with sage. 

SPINACH SALAD— I 

Mould cold cooked spinach in small cups. 
Turn out on lettuce, garnish with hard-boiled 
eggs and bits of cooked ham or tongue. Serve 
with Mayonnaise or French dressing. 

SPINACH SALAD— II 

Serve the young uncooked leaves with French 
dressing, seasoning with chopped chives, mint, 
or chervil if desired. 

SPINACH SALAD— III 

Fill a salad bowl with young leaves of spinach 
and spring onions cut fine. Season with chopped 
mint and serve with French dressing, garnishing 
with hard-boiled eggs. 

SPINACH SALAD— IV 

Season cooked chopped spinach with salt, 
pepper, oil, and lemon- juice, and mould in small 
moulds. Turn out on thin slices of cold boiled 
tongue and serve with Tartar Sauce. 

SPINACH SALAD— V 

Mould chopped cooked spinach in individual 
moulds. Turn out on thin slices of cold cooked 



ao6 ®ne GbouaanO Salads 

tongue and turnip and garnish with crisp lettuce. 
Serve with French dressing seasoned with minced 
garlic and tomato catsup. 

SPINACH SALAD— VI 

Season cold cooked chopped spinach with 
French dressing and mould in small cups. 
Arrange thin slices of ham or tongue on lettuce 
and turn a mould of spinach upon each one. 
Lay a slice of hard-boiled egg on top of each and 
serve with French dressing or Mayonnaise. 

SWEET POTATO SALAD— I 

Mix diced cooked sweet potato with finely cut 
celery, season with minced onion, and pour over 
a French dressing. Let stand for an hour before 
serving and add more dressing if required. 
Garnish with pickles, olives, and parsley. 

SWEET POTATO SALAD— II 

Mix diced cooked sweet potatoes with shred- 
ded celery and a little chopped olive. Serve on 
lettuce with French dressing and sprinkle with 
minced chives or parsley. 

SWEET POTATO SALAD— III 

Cut large cooked sweet potatoes in two, scoop 
out the pulp, and fill the shells with finely cut 
celery and tomato mixed with Mayonnaise. 
Put a spoonful of Mayonnaise on top of each and 
serve on lettuce. 



Wegetabte Sala&s 307 

TOMATO SALAD— I 

Peel and quarter large tomatoes and serve on 
lettuce with Mayonnaise. Marinate first in 
French dressing if desired. 

TOMATO SALAD— II 

Scald and peel small yellow tomatoes, chill, 
and serve on lettuce with Mayonnaise. 

TOMATO SALAD— III 

Peel small ripe tomatoes, chill thoroughly, and 
serve on lettuce with Mayonnaise. 

TOMATO SALAD— IV 

Peel small yellow tomatoes, mix with crisp 
lettuce, sprinkle with minced chives or parsley, 
and serve with French dressing. 

TOMATO SALAD— V 

Mix boiled artichokes and sliced tomatoes 
with French dressing and sprinkle with minced 
chervil. 

TOMATO SALAD— VI 

Fill a salad bowl with crisp lettuce, sliced 
tomatoes, alligator pears, and minced onion. 
Serve with French dressing to which garlic has 
been added. 



ao8 One Gboueand Salato 

TOMATO SALAD— VII 

Mix sliced boiled beets and raw tomatoes and 
serve on lettuce with French dressing. 

TOMATO SALAD— VIII 

Mix sliced tomatoes and crisp lettuce with cold 
boiled beef which has been broken into bits 
and marinated in French dressing. Sprinkle 
with minced chives or onion or chervil and serve 
with French dressing. 

TOMATO SALAD— IX 

Slice thin three tomatoes, two cucumbers, 
one onion, two potatoes, and two beets. Add a 
few sliced radishes and cooked peas. Serve on 
lettuce with Mayonnaise to which a little whipped 
cream has been added. 

TOMATO SALAD— X 

Fill a salad bowl with sliced tomatoes and cu- 
cumbers and crisp cress. Serve with French 
dressing. 

TOMATO SALAD— XI 

Fill a salad bowl with alternate layers of sliced 
tomatoes and cucumbers and serve with French 
dressing or Mayonnaise. Crisp lettuce may be 
added. 



Vegetable Salads 209 

TOMATO SALAD— XII 

Peel and slice three tomatoes, one cucumber, 
and one green pepper. Serve with crisp lettuce 
and French dressing. 

TOMATO SALAD— XIII 

Mix peeled and sliced tomatoes with cress, and 
serve with French dressing or Mayonnaise. 

TOMATO SALAD— XIV 

Mix sliced tomatoes, cucumbers, and Spanish 
onion with crisp head lettuce and serve with 
French dressing. The onion may be chopped if 
desired. 

TOMATO SALAD— XV 

Mix sliced tomatoes or stuff tomato-shells with 
diced cucumbers, celery, artichokes, cauliflower 
flowerets, or nuts, seasoning with grated onion if 
desired and using either French dressing or May- 
onnaise. Yellow tomatoes may be used either 
whole or sliced. 

TOMATO SALAD— XVI 

Put a layer of broken stale bread into a salad 
bowl and add sliced tomatoes, cucumbers, and 
Spanish onions, seasoning with French dressing. 
Let stand until the dressing is absorbed and serve 
ice-cold. 
14 



210 One Gbousand SalaDs 

TOMATO SALAD— XVII 

Mix sliced tomatoes with lettuce and fresh 
Roquefort cheese broken into small bits. Serve 
with lettuce and French dressing to which minced 
garlic has been added. 

TOMATO SALAD— XVIII 

Arrange sliced tomatoes in layers in a salad 
bowl, sprinkling each layer with grated Parmesan 
cheese. Serve with French dressing, which may 
be made with wine if desired. 

TOMATO SALAD— XIX 

Mix peeled and quartered tomatoes with crisp 
endive and sprinkle with chopped onion and green 
pepper. Pour over a French dressing. Boil 
eggs hard, cut in two, remove the yolks, and 
pound to a paste with shrimp or lobster meat. 
Fill the halves and serve as a garnish to the salad. 

TOMATO SALAD— XX 

Fill a salad bowl with crisp endive and sliced 
tomatoes or cubes of tomato aspic. Serve with 
French dressing. Yellow tomatoes may be 
used and sliced radishes may be added to either 
salad. 

TOMATO SALAD— XXI 
Peel and quarter small tomatoes and mix with 



Vegetable Salads 211 

quartered hard-boiled eggs. Serve on lettuce 
with French dressing or Mayonnaise. 

TOMATO SALAD— XXII 

Mix sliced tomatoes with crisp lettuce and 
sprinkle with chopped chives, tarragon, parsley, 
cress, dandelion, green pepper, or mint. Serve 
with French dressing. 

TOMATO SALAD— XXIII 

Mix sliced tomatoes, Spanish onions, and green 
peppers with lettuce, and serve with French 
dressing, seasoning with garlic if desired. 

TOMATO SALAD— XXIV 

Peel and quarter three tomatoes and put into a 
salad bowl which has been rubbed with cut gar- 
lic. Add a Spanish onion, sliced very thin, a 
shredded green pepper, and a little finely cut 
celery. Crisp lettuce may be added. Serve 
with French dressing. 

TOMATO SALAD— XXV 

Mix sliced tomatoes, Spanish onion, and celery 
with crisp lettuce and French dressing. 

TOMATO SALAD— XXVI 

Mix crisp lettuce and finely cut young leeks 
with two or three tomatoes and serve with 
French dressing. 



2i2 ©ne Gbousanfc Salafcs 

TOMATO SALAD— XXVII 

Rub a salad bowl with cut garlic and fill with 
sliced tomatoes, seasoning with chopped onion 
and green pepper. Serve with French dressing 
and garnish with sliced hard-boiled eggs. 

TOMATO SALAD— XXVIII 

Mix sliced tomatoes and Spanish onion with 
crisp lettuce and serve with French dressing. 

TOMATO SALAD— XXIX 

Fill a salad bowl with sliced tomatoes, pota- 
toes, and Spanish onion or green peppers. Serve 
with French dressing. 

TOMATO SALAD— XXX 

Line a salad bowl with crisp lettuce and fill 
with finely cut tomatoes. Serve with French 
dressing to which has been added a mashed 
anchovy or a sufficient seasoning of anchovy 
paste. 

TOMATO SALAD— XXXI 

Mix sliced tomatoes with chopped onion and 
finely cut celery and serve with lettuce and 
French dressing. 

TOMATO SALAD— XXXII 

Mix four peeled and sliced tomatoes with one 
shredded green pepper and a dozen sliced olives. 



Vegetable Salads a 13 

Serve ice-cold with French dressing seasoned with 
onion-juice. 

TOMATO SALAD— XXXIII 

Fill a salad bowl with alternate layers of sliced 
tomatoes and sliced or chopped green peppers. 
Serve on lettuce with either French dressing or 
Mayonnaise. 

TOMATO SALAD— XXXIV 

Mix sliced tomatoes and spring onions and 
serve on lettuce with French dressing. Sprinkle 
with parsley if desired. 

TOMATO SALAD— XXXV 

Put sliced tomatoes and shredded green or 
Spanish peppers into a salad bowl which has been 
rubbed with cut garlic and lined with lettuce. 
Serve with French dressing. 

TOMATO SALAD— XXXVI 

Fill a salad bowl with lettuce, add a few 
sliced tomatoes and cucumbers and six drained, 
skinned, boned, and flaked sardines. Serve 
with French dressing or Mayonnaise. 

TOMATO SALAD— XXXVII 

Mix sliced tomatoes with skinned, boned, and 
flaked sardines. Add a few pearl onions if de- 
sired. Serve on lettuce with either Mayonnaise 
or French dressing. 



2i4 One Gbousant) Salads 

STUFFED TOMATO SALAD— I 

Stuff tomato-shells with a mixture of chicken 
and shrimp and serve on lettuce with May- 
onnaise. 

STUFFED TOMATO SALAD— II 

Fill tomato-shells with cooked sweetbreads cut 
fine and mixed with Mayonnaise. Add broken 
nuts if desired. 

STUFFED TOMATO SALAD— III 

Stuff tomato -shells with cooked and broken 
crab meat mixed with Mayonnaise and serve 
on lettuce. 

STUFFED TOMATO SALAD— IV 

Stuff tomato-shells with finely cut celery and 
chicken or veal mixed with Mayonnaise. 

STUFFED TOMATO SALAD— V 

Stuff tomato-shells with chopped cooked tongue 
mixed to a smooth paste with Mayonnaise. 

STUFFED TOMATO SALAD— VI 

Stuff tomato-shells with finely cut cooked 
lobster mixed with Mayonnaise. 

STUFFED TOMATO SALAD— VII 

Stuff tomato-shells with chopped cress and 
celery or dried beef mixed with Mayonnaise. 



IPegetable Salad* 215 

STUFFED TOMATO SALAD— VIII 

Chop fine one cupful of cold cooked ham and 
season with salt, pepper, celery seed, and 
chopped onion. Add half a cupful of bread- 
crumbs and mix to a smooth paste with French 
dressing Stuff tomato-shells and serve on let- 
tuce with Mayonnaise. 

STUFFED TOMATO SALAD— IX 

Cut cold boiled pickled tongue into bits and 
mix with twice the quantity of finely cut celery. 
Mix with Mayonnaise, fill tomato-shells and serve 
on lettuce. 

STUFFED TOMATO SALAD— X 

Stuff tomato-shells with finely cut cooked 
shrimps mixed with Mayonnaise. 

STUFFED TOMATO SALAD— XI 

Mix equal quantities of diced cucumber, tomato 
pulp, and cooked peas with a few capers and a 
little chopped pickle. Add a little cooked 
chicken, cut in dice, mix with Mayonnaise, fill 
tomato-shells and serve on lettuce. 

STUFFED TOMATO SALAD— XII 

Stuff tomato-shells with finely cut celery 
mixed with Mayonnaise or with chopped veal 
and celery, or with veal or chicken, celery 
and sweetbreads, or chopped hard-boiled eggs 



2i6 One dbousanO Sala&s 

and shredded lettuce, or with hard-boiled eggs 
cut in halves. Small tomatoes may be moulded 
in chicken aspic and served with Mayonnaise 

STUFFED TOMATO SALAD— XIII 

Fill tomato-shells with seasoned shrimp or 
crab meat and serve on lettuce with Mayon- 
naise. 

STUFFED TOMATO SALAD— XIV 

Cut cucumbers and tomato pulp into small 
pieces and stew until tender. Rub through a 
sieve, season highly with salt, pepper, and 
vinegar, and add enough soaked and dissolved 
gelatine to stiffen. Pour into tomato-shells, chill, 
and serve with Mayonnaise 

STUFFED TOMATO SALAD— XV 

Fill tomato-shells with cucumber aspic cut 
fine and bits of tomato pulp seasoned with French 
dressing. Serve with Mayonnaise. 

STUFFED TOMATO SALAD— XVI 

Stuff tomato-shells with finely cut cucumber 
mixed with Mayonnaise or French dressing. 
Season with grated onion if desired. 

STUFFED TOMATO SALAD— XVII 

Fill tomato-shells with a mixture of cab- 
bage, celery, cucumbers, halibut, or scallops, 
or with water-cress seasoned with French 



Vegetable SalaDs 217 

dressing, or with cucumbers and broken English 
walnuts, and serve on lettuce with Mayonnaise 
or French dressing. Sprinkle with minced green 
pepper, tarragon, parsley, or chives. 

STUFFED TOMATO SALAD— XVIII 

Chop cucumbers and mix with green peppers, 
seasoning with grated onion. Mix with thick 
Mayonnaise, fill tomato-shells and serve on let- 
tuce with French dressing or Mayonnaise. 

STUFFED TOMATO SALAD— XIX 

Mix diced cucumber with bits of tomato pulp 
and French dressing, seasoning with minced 
parsley. Fill tomato-shells and serve with May- 
onnaise. 

STUFFED TOMATO SALAD— XX 

Stuff tomato-shells with very thin slices of 
cucumber seasoned with French dressing made 
with lemon-juice, and serve with French dressing 
or Mayonnaise. 

STUFFED TOMATO SALAD— XXI 

Fill tomato-shells with finely cut celery mixed 
with Mayonnaise. 

STUFFED TOMATO SALAD— XXII 

Fill tomato-shells with chopped green pepper, 
onions, and celery mixed with Mayonnaise and 
serve very cold on lettuce with Mayonnaise. ' 



218 One Gbousanfc SalaDs 

STUFFED TOMATO SALAD— XXIII 

Stuff tomato-shells with chopped celery and 
nuts, which may be mixed with Mayonnaise, and 
serve on lettuce with Mayonnaise. 

STUFFED TOMATO SALAD— XXIV 

Mix finely cut celery and the whites of hard- 
boiled eggs with stiff Mayonnaise. Fill tomato- 
shells and serve on lettuce with a spoonful of 
Mayonnaise on top. 

STUFFED TOMATO SALAD— XXV 

Fill tomato-shells with cooked peas seasoned 
with grated onion and minced parsley, and mixed 
with Mayonnaise. Chopped cucumbers or cel- 
ery may be added. Serve on lettuce and pass 
Mayonnaise. 

STUFFED TOMATO SALAD— XXVI 

Fill tomato-shells with cooked peas or finely 
cut string-beans or celery mixed with Mayon- 
naise or French dressing. Serve with Mayon- 
naise. 

STUFFED TOMATO SALAD— XXVII 

Fill tomato-shells with chopped hard-boiled 
eggs mixed with shredded lettuce or endive and 
seasoned with Mayonnaise or French dressing. 



Vegetable Salads 219 

STUFFED TOMATO SALAD— XXVIII 

Stuff tomato-shells with crisp shredded cab- 
bage mixed with Mayonnaise. 

STUFFED TOMATO SALAD— XXIX 

Stuff tomato-shells with peanut butter or 
chopped peanuts mixed with Mayonnaise. Serve 
very cold on lettuce. 

STUFFED TOMATO SALAD— XXX 

Chop fresh Roquefort cheese fine and mix to a 
smooth paste with oil, seasoning with minced 
garlic. Stuff tomato-shells and press a slice 
of hard-boiled egg on top of each. Serve ice- 
cold on lettuce with French dressing or Mayon- 
naise. 

STUFFED TOMATO SALAD— XXXI 

Fill tomato-shells with cooked green corn 
mixed with stiff Mayonnaise and serve very cold 
on lettuce. 

STUFFED TOMATO SALAD— XXXII 

Chop fine half a cupful of sorrel and mix it with 
an equal quantity of minced cress, mushrooms, 
and mint, all chopped fine. Fill tomato-shells 
and serve with French dressing or Mayonnaise. 

TOMATO JELLY SALAD— I 

Rub a can of tomatoes through a sieve, bring 



220 One Gbouganfc SalaOs 

to the boil, and season highly. Mix with a 
package of soaked and dissolved gelatine and 
mould in small moulds. Serve on lettuce 
with Mayonnaise and garnish with sliced cu- 
cumbers. 

TOMATO JELLY SALAD— II 

Stew a can of tomatoes for twenty minutes, 
seasoning with salt, pepper, and grated onion. 
Rub through a sieve and add half a package 
of soaked and dissolved gelatine. Mould in indi- 
vidual moulds and chill. Serve on lettuce with 
Mayonnaise. 

TOMATO JELLY SALAD— III 

Cook eight tomatoes with a slice of onion, six 
cloves, and salt and pepper to season. Rub 
through a sieve and add half a package of soaked 
and dissolved gelatine. Mould in small cups 
and serve on lettuce with Mayonnaise. Or, place 
small peeled tomatoes in moulds and fill with any 
desired aspic. Turn out and serve with Mayon- 
naise. Yellow tomatoes may be used in the 
same way. 

TOMATO JELLY SALAD— IV 

Stew a can of tomatoes for fifteen minutes, 
seasoning with salt and sugar. Rub through a 
sieve and add a package of soaked gelatine. 
Mould in small cups, chill, and serve on lettuce 
with Mayonnaise. 



Vegetable Salafcs 221 

TOMATO JELLY SALAD— V 

Cook a can of tomatoes for half an hour, season- 
ing highly with sugar, salt, cayenne, and vinegar. 
Rub through a sieve, add soaked and dissolved 
gelatine to thicken, and mould in individual 
moulds. Serve ice-cold on lettuce with Mayon- 
naise. Surround with a border of chopped 
celery if desired. 

TOMATO JELLY SALAD— VI 

Cook together two cupfuls of tomatoes, three 
cloves, a bay-leaf, a slice of onion, a teaspoonful 
each of salt and sugar and a pinch each of pepper 
and thyme. Rub through a sieve, add half a 
package of soaked and dissolved gelatine, and 
mould in small cups. Chill and serve on lettuce 
with Mayonnaise. 

TOMATO JELLY SALAD— VII 

Cook a can of tomatoes for fifteen minutes with 
two cloves, a bit of bay-leaf, and salt and paprika 
to season highly. Rub through a sieve and add 
half a package of soaked and dissolved gelatine. 
Mould in small moulds and serve on lettuce with 
Mayonnaise mixed with chopped celery. 

TOMATO JELLY SALAD— VIII 

Make a pint of tomato aspic and when firm 
cut into dice. Mix with an equal quantity of 



222 $ne GbousanD SalaDs 

finely cut celery and serve on lettuce with 
Mayonnaise. 

TOMATO JELLY SALAD— IX 

Rub a can of tomatoes through a sieve, season 
with salt, paprika, and onion- juice, and bring 
to the boil. Add half a package of soaked and 
dissolved gelatine and cool. Line a salad bowl 
with lettuce and fill with cooked shrimps and 
spoonfuls or cubes of tomato jelly. Serve with 
French dressing. 

FROZEN TOMATO SALAD— I 

Cook a can of tomatoes or a quart of fresh to- 
matoes for twenty minutes, seasoning with salt, 
paprika, sugar, grated nutmeg, and lemon peel. 
Or, season with salt, paprika, onion-juice, and 
vinegar. Rub through a sieve, freeze hard, and 
serve by spoonfuls on lettuce with Mayonnaise, 
sprinkling with chopped nuts if desired. 

FROZEN TOMATO SALAD— II 

Stew a can of tomatoes, seasoning with sugar, 
lemon- juice, cloves, and paprika. Rub through a 
sieve, strain into moulds, freeze, and serve on 
lettuce with Mayonnaise. 

FROZEN TOMATO SALAD— III 

Rub peeled ripe tomatoes through a sieve and 
season with salt, pepper, grated onion, and vine- 



Vegetable Salads 223 

gar. Freeze, mould in individual moulds, and 
serve on lettuce, sprinkling with minced parsley 
or chives. Use either Mayonnaise or French 
dressing. 

TURNIP SALAD— I 

Season diced cooked turnips with minced 
chives and serve with French dressing or Mayon- 
naise. 

TURNIP SALAD— II 

Grate raw turnip, squeeze dry, and serve with 
French dressing. 

TURNIP SALAD— III 

Slice very young turnips thin and mix with 
sliced spring onions and crisp lettuce. Serve 
with French dressing or Mayonnaise. 

TURNIP SALAD— IV 

Mix equal quantities of diced cooked turnips 
and flaked shrimps with blanched and shredded 
almonds, shredded raisins, and chopped pickles 
and capers. Serve on lettuce with French 
dressing. 

JELLIED TURNIP SALAD 

Cut four turnips into dice and cook until 
tender. Drain and cool. Dissolve half a pack- 
age of soaked gelatine in two cupfuls of boiling 



224 ©ne GbousanD SalaOs 

water and add the juice of two lemons, a table- 
spoonful each of tomato catsup and tarragon 
vinegar, and salt and pepper to season highly. 
Rub a bowl with cut garlic and strain the mix- 
ture into it. Line individual moulds with 
chopped truffles, fill with turnip dice, cover with 
jelly and chill. Turn out on thin slices of cold 
boiled tongue or ham and serve with French 
dressing or Mayonnaise, garnishing with crisp 
lettuce or cress. The chokes from artichokes 
may be used instead of the turnips. 

TOPSY-TURVY SALAD 

Mix cold cooked potatoes, string-beans, peas, 
beets, lima beans, cauliflower, asparagus, and 
shredded raw cabbage, any or all, and serve 
very cold on lettuce with French dressing or 
Mayonnaise. 

TRUFFLE SALAD 

Chop fine six truffles and mix with two or three 
minced fillets of anchovies. Serve on lettuce 
with French dressing. 

JELLIED VEGETABLE SALAD 

Put cold cooked vegetables, cut into dice or 
fancy shapes, into small cups. Dissolve half a 
package of gelatine in cold water, add a cupful of 
water and two tablespoonfuls of sugar. Bring to 
the boil, fill the moulds, and chill. Serve on 
lettuce with Mayonnaise. 



Vegetable Salads 225 

WALDORF SALAD— I 

Mix finely cut celery and apples with broken 
English walnuts. Serve on lettuce with Mayon- 
naise, or fill bright red apples from which the 
pulp has been removed. 

WALDORF SALAD— II 

Mix four cupfuls of finely cut celery with three 
large sour apples cut into dice and half a cupful 
of broken hickory nuts, English walnuts, or pe- 
cans. Sprinkle with salt, paprika, and tarragon 
vinegar. Mix with stiff Mayonnaise and serve 
on lettuce. 



FRUIT SALADS 



ALLIGATOR PEAR SALAD— I 

Cut in two, remove the seed and fill the cavity 
with French dressing made with lemon-juice, 
or vinegar seasoned with onion- juice. 

ALLIGATOR PEAR SALAD— II 

Arrange on lettuce leaves thin slices of onion 
and alligator pear, using two slices of alligator 
pear to one of onion. Fill the centre with May- 
onnaise dressing and serve. The onion may be 
omitted. Or, serve with French dressing. 

ALLIGATOR PEAR SALAD— III 

Mix sliced alligator pears with sliced or quar- 
tered hard-boiled eggs and serve on lettuce with 
Mayonnaise. 

ALLIGATOR PEAR SALAD— IV 

Split and remove the pulp. Add the yolk of a 
hard-boiled egg and season with salt, sugar, 
pepper, and grated onion. Rub through a sieve, 

226 



jfruit 5alaD6 227 

fill the shells, and garnish with the shredded 
whites of the egg. 

APPLE SALAD—I 

Slice the tops from large red apples and scoop 
out the pulp. Mix with finely cut celery, broken 
English walnuts, and Mayonnaise made without 
mustard. Fill the apple shells, put on the lids, 
and serve on lettuce leaves. 

APPLE SALAD— II 

Arrange peeled and sliced apples on crisp cress 
and serve with French dressing made with lemon- 
juice or wine. Or, Mayonnaise made without 
mustard, adding whipped cream if desired. Let- 
tuce may be used instead of the cress. 

APPLE SALAD— III 

Mix equal portions of finely cut tart apples and 
English walnuts. Serve on lettuce with Mayon- 
naise. 

APPLE SALAD— IV 

Mix sliced boiled chestnuts with finely cut 
celery and apples. Serve on lettuce with French 
dressing made with lemon-juice. 

APPLE SALAD— V 

Slice two sour apples and add a Spanish onion 
cut fine if desired. Serve on lettuce with Mayon- 
naise. 



228 ©ne Gbousand SalaDs 

APPLE SALAD— VI 

Remove the pulp from red apples, cut into 
bits, mix with Mayonnaise made without mustard , 
fill the shells, put on the lids, and serve. 

APPLE SALAD— VII 

Mix bits of apple with an equal quantity of 
orange pulp and add a few sliced maraschino 
cherries. Serve in the orange shells with Mayon- 
naise made without mustard and whitened with 
whipped cream. Shredded pineapple may be 
added. 

APPLE SALAD— VIII 

Mix finely cut apples, celery, and shredded 
green peppers with broken English walnuts, 
blanched almonds, or pecans. Serve on lettuce 
with Mayonnaise made without mustard to 
which whipped cream has been added. 

APPLE SALAD— IX 

Mix finely cut apples and celery with blanched 
and broken pistachio nuts and serve on lettuce 
with Mayonnaise, garnishing with nut meats. 
English walnuts or boiled sliced chestnuts may 
be used instead. 

APPLE SALAD— X 

Mix peeled and seeded Malaga grapes with 



Jftuit Salaos 229 

sliced sour apples cut into small pieces. Sprin- 
kle with broken English walnuts and serve on 
lettuce with French dressing, made with lemon- 
juice or wine, or Mayonnaise made without mus- 
tard to which whipped cream may be added. 

APPLE SALAD— XI 

Mix finely cut apples with chopped pimento 
and crisp lettuce. Serve with French dressing 
made with lemon-juice. 

APPLE SALAD— XII 

Mix finely cut apples and celery with peeled 
and seeded white grapes and broken English 
walnuts. Serve in apple shells with Mayon- 
naise made without mustard. Garnish with 
celery tips. 

APPLE SALAD— XIII 

Peel, core, and slice apples and arrange on 
lettuce, two or three slices in each group. Fill 
the cavities with chopped salted nuts mixed with 
stiff Mayonnaise and put a spoonful of Mayon- 
naise on top of each. 

APPLE SALAD— XIV 

Mix finely cut apple and celery with bits of 
orange pulp or lemon and serve on lettuce with 
Mavonnaise made without mustard. 



230 ©ne GbousanO SalaDs 

APRICOT SALAD— I 

Peel and split apricots. Fill the hulls with 
chopped maraschino cherries and nuts and serve 
on lettuce with French dressing made with wine. 

APRICOT SALAD— II 

Peel and split ripe apricots and serve on lettuce 
with French dressing made with wine or lemon- 
juice or with Mayonnaise made without mustard 
and mixed with a little whipped cream. Ba- 
nanas, oranges, and peaches may be used the 
same way, separately or in combination. 

BANANA SALAD— I 

Peel one section from the skin of ripe bananas, 
take out the pulp, mix with French dressing 
made with lemon-juice, fill the shells and serve 
on lettuce, sprinkling with chopped nuts if de- 
sired. Mayonnaise may be used instead of 
French dressing. 

BANANA SALAD— II 

Remove one section of the banana peel and 
scoop out the pulp. Mix with shredded orange 
or grape fruit, seeded and peeled white grapes 
and a few broken nuts. Stoned cherries may be 
added if desired. Mix with Mayonnaise made 
without mustard and serve on lettuce in the 
banana skins. 



ffrult Salafcs 231 

BANANA SALAD— III 

Mix sliced bananas with finely cut celery and 
serve on lettuce with Mayonnaise made without 
mustard and whitened with whipped cream. 
Add chopped nuts if desired. 

BANANA SALAD— IV 

Mix sliced bananas with shredded pimentos 
and serve on lettuce with Mayonnaise made with- 
out mustard and whitened with whipped cream. 

CANTALOUPE SALAD— I 

Cut small cantaloupes in two, remove the seeds 
and fill the hollow with Mayonnaise made without 
mustard, to which is added a little whipped cream. 
Serve ice cold. 

CANTALOUPE SALAD— II 

Scoop out the pulp from ripe cantaloupes, 
drain, and mix with pounded ice. Serve in the 
shells' immediately with French dressing made 
with lemon-juice or wine, or Mayonnaise made 
without mustard and whitened with whipped 
cream. 

CHERRY SALAD— I 

Stuff maraschino cherries or white California 
canned cherries or large sweet cherries with 
blanched hazel nuts, and serve ice cold on let- 
tuce with Mayonnaise made without mustard 
and whitened with whipped cream. 



232 ©ne GbousanD Salads 

CHERRY SALAD— II 

Remove the stones from black cherries and 
serve on lettuce with Mayonnaise made without 
mustard. 

CHERRY SALAD— III 

Mix two cupfuls of stoned cherries with one 
cupful of finely cut celery and add chopped pea- 
nuts or English walnuts if desired. Serve on 
lettuce with Mayonnaise made without mus- 
tard and seasoned with cherry juice instead of 
vinegar. 

CHERRY SALAD— IV 

Mix stoned cherries with blanched and 
shredded almonds and sliced cucumber. Mix 
with crisp lettuce and serve with French dressing 
made with lemon-juice and wine. Or, mould 
cherries in individual moulds of aspic jelly, or 
fill a border mould of aspic with cherries and 
shredded celery mixed with Mayonnaise made 
without mustard. 

CHERRY SALAD— V 

Remove the stones from sweet cherries and 
fill the cavity with bits of peanut. Serve on 
lettuce with Mayonnaise in which cherry juice 
has been used instead of lemon- juice or vinegar. 
Garnish with whole cherries. 



jfruit Sala&g 233 

CHERRY SALAD— VI 

Mix sliced black or maraschino cherries with 
shredded pineapple and blanched hazel nuts. 
Serve on lettuce with Mayonnaise made without 
mustard and whitened with whipped cream. 

CHERRY SALAD— VII 

Serve stoned cherries on lettuce or in orange 
shells with French dressing made with lemon- 
juice or wine, or Mayonnaise made without mus- 
tard, to which whipped cream may be added. 
Sweeten the cherries a little, if desired, before 
mixing with the dressing. 

CHERRY SALAD— VIII 

Drain a can of California cherries, remove the 
stones, and rinse in cold water. Mix with broken 
pecans and serve on lettuce with French dressing 
made with wine or cherry -juice or Mayonnaise 
whitened with whipped cream. Garnish with 
dice of lemon-jelly, to which some of the cherry- 
juice has been added. Fresh cherries may be 
mixed with finely cut celery and broken nuts and 
served on lettuce with French dressing. 

CHERRY SALAD— IX 

Mix sliced bananas and maraschino or black 
cherries and serve on lettuce with Mayonnaise 
made without mustard and whitened with 
whipped cream. Sprinkle with rose petals 



934 One Gbouaanfc Salads 

or nasturtium petals. Apricots may be used 
instead of bananas. 

CHERRY SALAD— X 

Cut coarsely, ripe strawberries and stoned 
cherries, sprinkle with powdered sugar, and serve 
on lettuce with Mayonnaise made without mus- 
tard and whitened with whipped cream. 

CURRANT SALAD 

Mix currants with Mayonnaise dressing and 
serve on lettuce with game. 

CUMQUAT SALAD 

Mix sliced cumquats with crisp lettuce or en- 
dive, and serve with French dressing made with 
lemon-juice or with Mayonnaise made without 
mustard. Finely cut celery may be added if 
desired. Garnish with celery tips. 

FRUIT SALAD 

Make a strongly flavored wine jelly and cut 
into dice. Mix with maraschino cherries, 
peeled and seeded white grapes and shredded 
pineapple or bits of gray pulp. Serve on lettuce 
with Mayonnaise made without mustard and 
whitened with whipped cream. 

GRAPE SALAD— I 

Mix peeled and seeded white grapes with finely 
cut celery and broken walnut meats and serve 



tfruit Salafcs 235 

on lettuce with French dressing made with lemon- 
juice or Mayonnaise made without mustard and 
whitened with whipped cream. 

GRAPE SALAD— II 

Mix peeled and seeded white grapes with 
orange-pulp, finely cut celery, and broken nuts. 
Or, mix pineapple, celery, and pecans. Serve 
on lettuce with French dressing made with 
lemon- juice or wine, or with Mayonnaise made 
without mustard and whitened with whipped 
cream. 

GRAPE SALAD— III 

Peel and seed two dozen white grapes. Mix 
with three bananas sliced or cut into dice, the 
pulp of two oranges drained and broken into 
bits, and a dozen broken English walnuts. Mix 
with Mayonnaise made without mustard, to 
which whipped cream may be added if desired, 
and serve ice-cold on lettuce. 

GRAPE SALAD— IV 

Peel and seed large white grapes and mix with 
broken English walnuts or pecans or pistachio 
nuts and bits of orange pulp. Serve on lettuce 
with Mayonnaise made without mustard and 
whitened with whipped cream. Garnish with 
nuts and whole grapes. 



236 One GbousanD SalaOg 

GRAPE SALAD— V 

Mix peeled and seeded white grapes with 
blanched and broken English walnuts and sliced 
maraschino cherries. Serve on lettuce with 
French dressing made with lemon-juice or wine, 
or Mayonnaise made without mustard and whit- 
ened with whipped cream. 

GRAPE SALAD— VI 

Mix peeled and seeded white grapes with or- 
ange pulp and sliced bananas. Serve on lettuce 
with Mayonnaise made without mustard and 
mixed with a little whipped cream. 

GRAPE SALAD— VII 

Mix peeled and seeded white grapes with bits 
of plum. Serve on lettuce with Mayonnaise 
made without mustard and whitened with 
whipped cream. 

GRAPEFRUIT SALAD— I 

Cut grapefruit in two and scoop out the pulp. 
Remove seeds and membranes and drain. 
Mix with French dressing, using the fruit-juice 
or lemon-juice or wine instead of vinegar, and 
serve very cold in the shell. A suspicion of 
onion-juice or garlic may be added if desired. 
Garnish with crisp lettuce or cress. Or, serve 
with Mayonnaise made without mustard. 



Jfruft Sala&a 237 

GRAPEFRUIT SALAD— II 

Mix grapefruit pulp with broken English wal- 
nuts, hickory nuts, or pecans. Mix with Mayon- 
naise made without mustard, fill the grapefruit 
shells, and serve on lettuce. 

GRAPEFRUIT SALAD— III 

Mix grapefruit pulp with broken English wal- 
nuts, or orange-pulp with pecans, and serve in 
the shells with French dressing made with wine 
or lemon-juice, or Mayonnaise made without 
mustard and whitened with whipped cream. 

GRAPEFRUIT SALAD— IV 

Mix the pulp of three grapefruits and one 
large orange with two sliced bananas and half 
a cupful of maraschino cherries. Serve with 
French dressing made with lemon- juice or orange- 
juice, or Mayonnaise made without mustard and 
whitened with whipped cream. Garnish with 
white grapes or add peeled and seeded white 
grapes to the salad. 

GRAPEFRUIT SALAD— V 

Mix drained grapefruit pulp with an equal 
quantity of finely cut celery and add chopped 
pimentos if desired. Serve in the grapefruit 
shells with Mayonnaise made without mustard. 



338 $ne Gbousand Salads 

GRAPEFRUIT SALAD— VI 

Mix bits of grapefruit pulp with finely cut cel- 
ery and crisp endive. Serve with French dress- 
ing made with grapefruit- juice. 

GRAPEFRUIT SALAD— VII 

Mix the pulp of one grapefruit with two cup- 
fuls of diced apples and serve on lettuce with 
French dressing made with the grapefruit- juice. 
Or, mix the drained grapefruit pulp with broken 
English walnuts and serve in the shell with 
French dressing made of the juice, or Mayon- 
naise made without mustard. Garnish either 
salad with white grapes and nuts. 

GRAPEFRUIT SALAD— VIII 

Mix grapefruit and orange pulp with lettuce 
or endive and serve with French dressing made 
with fruit- juice. 

MACEDOINE SALAD— I 

Grapefruit pulp, peeled and seeded white 
grapes, tangerines, oranges, shredded pineapple, 
brandied figs or peaches, French fruits, almonds 
or English walnuts, blanched and shredded, 
shredded pistachio nuts, broken pecans, and 
sliced boiled chestnuts may be used in combina- 
tions of two or more kinds with or without finely 
cut celery, green pepper or pimento, and served 
on lettuce with French dressing made with 



fruit Salads 259 

lemon- juice or wine, or with Mayonnaise made 
without mustard and whitened with whipped 
cream. Serve in the fruit-shells if desired and 
garnish with crisp lettuce leaves or celery tops. 

MACEDOINE SALAD— II 

Mix peeled and seeded white grapes with equal 
quantities of strawberries, raspberries, sliced 
bananas, oranges, and pineapples, any or all. 
Serve with French dressing made with wine, 
or Mayonnaise made without mustard, adding 
whipped cream if desired. 

MACEDOINE SALAD— III 

Mix the pulp of two oranges, one grapefruit, 
and two bananas with a quart of strawberries, 
one pineapple, and one cupful of maraschino 
cherries. Serve in fruit-shells or on lettuce with 
French dressing made with wine or lemon- juice, 
or with Mayonnaise made without mustard and 
whitened with whipped cream. 

MACEDOINE SALAD— IV 

Mix sliced bananas with maraschino cherries 
and season with Sherry, or mix pineapple, oranges, 
white grapes, and plums, and season with white 
wine. Serve on lettuce with French dressing 
made with lemon-juice, or Mayonnaise made 
without mustard and whitened with whipped 
cream. 



240 One Gbousand SalaDd 

MACEDOINE SALAD— V 

Cut into bits oranges, bananas, candied cher- 
ries, canned peaches, canned pears, and canned 
pineapple. Serve on lettuce with Mayonnaise 
made without mustard and whitened with 
whipped cream. 

MACEDOINE SALAD— VI 

Mix shredded pineapple and apples with finely 
cut strawberries, bananas, cherries, peeled and 
seeded white grapes, and bits of orange pulp. 
Add chopped almonds or peanuts and serve with 
French dressing made with lemon-juice or wine. 

MACEDOINE SALAD— VII 

Mix bits of peaches, grapefruit, pears, plums, 
and berries and serve on lettuce with French 
dressing made with wine. 

MACEDOINE SALAD— VIII 

Mix bits of peaches, plums, and preserved 
cherries with berries and serve on lettuce with 
French dressing made with lemon-juice. 

MACEDOINE SALAD— IX 

Mix shredded pineapple, sliced bananas, and 
peeled and seeded white grapes with candied 
cherries and season with Sherry. Or, currants, 
raspberries, cherries, strawberries, and oranges 
with candied fruit cut into small strips. Serve 



fxuit SalaOs 241 

on lettuce with French dressing made with lemon- 
juice or wine, or with Mayonnaise made without 
mustard and whitened with whipped cream. 
Pineapple, oranges, bananas, and strawberries 
or raspberries seasoned with brandy or Sherry 
make a good combination with either dressing. 

ORANGE SALAD— I 

Mix sliced oranges and bananas with broken 
English walnuts and serve on lettuce with May- 
onnaise made without mustard and whitened 
with whipped cream. Or, use oranges, bananas, 
pineapple, and peeled and seeded white grapes. 

ORANGE SALAD— II 

Mix bits of orange pulp, peeled and seeded 
white grapes, and sliced or diced bananas. 
Serve in the orange - shells with Mayonnaise 
made without mustard and whitened with 
whipped cream. 

ORANGE SALAD— III 

Mix shredded pineapple, sliced bananas, or- 
ange pulp and maraschino cherries. Season with 
Sherry and serve on lettuce with Mayonnaise 
made without mustard and whitened with 
whipped cream. The cherries and bananas may 
be omitted. 
16 



343 $ne Gbousanfc Salafcs 

ORANGE SALAD— IV 

Mix bits of orange pulp with an equal quantity 
of diced banana and serve in the orange -shells 
whitened with whipped cream. Pineapple may 
be used instead of the orange and the salad 
served in banana-skins. 

ORANGE SALAD— V 

Divide an orange and two tangerines into their 
natural sections, removing seeds and mem- 
branes. Mix with two sliced bananas, a shredded 
pineapple, two dozen peeled and seeded Malaga 
grapes, and two dozen broken English walnut 
meats. Arrange on lettuce and pour over 
Mayonnaise dressing made without mustard, 
adding a little whipped cream if desired. Serve 
ice-cold. 

ORANGE SALAD— -VI 

Remove skins, seeds, and membrane from ripe 
oranges, drain the juice from the pulp, and break 
it into bits. Mix with seeded and peeled white 
grapes and sliced bananas and serve with May- 
onnaise made without mustard, to which whipped 
cream may be added. Serve on lettuce in the 
orange-shell or banana-skins. 

ORANGE SALAD— VII 

Mix bits of orange pulp with shredded pine- 
apple and sliced bananas, sprinkle with lemon- 



jfruit Salate 243 

juice or wine, and serve on lettuce with Mayon- 
naise made without mustard and whitened with 
whipped cream. 

ORANGE SALAD— VIII 

Mix oranges, bananas, pineapples, and straw- 
berries and serve on lettuce, or in the orange 
or banana skin, with French dressing made with 
lemon- juice or wine, or Mayonnaise made without 
mustard and whitened with whipped cream. 

ORANGE SALAD— IX 

Mix orange pulp with chopped pimentos and 
blanched almonds and serve in the orange-shells 
with French dressing made with orange-juice 
or Mayonnaise made without mustard. 

ORANGE SALAD— X 

Arrange thinly sliced oranges on cress, sprinkle 
with chopped nuts and serve with French dressing 
made with lemon-juice, or with Mayonnaise 
made without mustard. 

ORANGE SALAD— XI 

Arrange sliced oranges on lettuce, sprinkle 
with broken nut-meats, and serve with French 
dressing made with lemon-juice or wine. 

ORANGE SALAD— XII 

Mix finely cut celery with bits of orange pulp 



244 ®ne GbousanD Salads 

and serve on lettuce with French dressing made 
with lemon- juice. 

ORANGE SALAD— XIII 

Arrange sliced oranges on lettuce and sprinkle 
with blanched and broken English walnuts. 
A little chopped celery may be added. Serve 
with Mayonnaise made without mustard and 
whitened with whipped cream. 

ORANGE SALAD— XIV 

Arrange thin slices of orange upon lettuce and 
serve with French dressing made with orange- 
juice instead of vinegar. A little onion-juice 
may be added if desired. 

ORANGE SALAD— XV 

Mix equal quantities of broken English walnuts 
and orange pulp, adding seeded and peeled 
Malaga grapes if desired. Serve on lettuce or 
cress with French dressing made with wine or 
lemon-juice. 

ORANGE SALAD— XVI 

Fill orange shells with bits of orange pulp 
mixed with Mayonnaise made without mustard, 
to which a little whipped cream may be added, 
and serve on lettuce. 



ffruit SalaOs 245 

ORANGE SALAD— XVII 

Remove seeds and membrane from orange 
sections and serve on lettuce with French dress- 
ing. Grapefruit may be used in the same way. 
Mayonnaise may be used with oranges. 

ORANGE SALAD— XVIII 

Mix bits of orange pulp with thin slices of fresh 
cocoanut and serve on lettuce with French dress- 
ing made with lemon-juice or wine, garnishing 
with cubes of apple or currant jelly. Bits of 
pineapple may be added if desired. 

ORANGE SALAD— XIX 

Peel and slice thin three oranges and two 
apples. Separate into bits and serve on lettuce 
with Mayonnaise. 

ORANGE SALAD— XX 

Mix the pulp of eight blood oranges with one 
cupful of Wiesbaden strawberries rinsed and 
drained, the pulp of one grapefruit, and one 
banana sliced. Serve with French dressing 
made with lemon-juice or wine, or Mayonnaise 
made without mustard and whitened with 
whipped cream. 

ORANGE SALAD— XXI 

Arrange sliced oranges on cress, sprinkle with 
brandy and minced chervil, and serve with 
French dressing. 



?4& One tlbousanD SalaOa 

PEACH SALAD— I 

Peel ripe peaches, cut in two, remove the stone 
and fill the cavity with Mayonnaise. Serve 
very cold on lettuce. 

PEACH SALAD— II 

Peel and split ripe peaches, cover thickly with 
chopped almonds, and serve on lettuce with 
French dressing made with orange-juice or 
wine, or Mayonnaise made without mustard and 
whitened with whipped cream. 

PEACH SALAD— III 

Peel ripe peaches, remove the stones, and fill 
the cavities with chopped blanched almonds 
mixed with Mayonnaise made without mustard 
and whitened with whipped cream. Serve on 
lettuce and pass Mayonnaise with it. 

PEACH SALAD— IV 

Drain and rinse a can of peaches. Serve on 
lettuce with French dressing made with lemon- 
juice, adding a little sugar, celery salt, and Tabas- 
co Sauce to the seasoning. 

PEACH SALAD— V 

Mix finely cut peaches with twice the quantity 
of peeled plums and serve on lettuce with French 
dressing made with lemon-juice or wine. 



fruit SalaOs 247 

PEACH SALAD— VI 

Mix finely cut peaches with sliced bananas 
and serve on lettuce with Mayonnaise made 
without mustard and whitened with whipped 
cream. 

PEACH SALAD— VII 

Cut into bits four pears and six peaches and 
serve on lettuce with Mayonnaise made without 
mustard and whitened with whipped cream. 

PEACH SALAD— VIII 

Peel and cut into bits fine ripe peaches and 
a dozen small pears and mix with a large bunch 
of Malaga grapes seeded and peeled. Serve on 
lettuce with Mayonnaise made without mustard 
and mixed with whipped cream. 

PEAR SALAD— I 

Mix sliced pears with bananas and chopped 
nuts. Serve on lettuce with French dressing 
made with lemon-juice, or Mayonnaise made 
without mustard and whitened with whipped 
cream. 

PEAR SALAD— II 

Mix sliced pears with chopped candied ginger 
and serve on lettuce with Mayonnaise made with- 
out mustard and mixed with a little whipped 
cream. 



24S ®ne Gbouaanfc SalaDs 

PEAR SALAD— III 

Rinse canned pears in cold water, drain, dry, 
and slice. Mix with two broken cream cheeses 
and serve on lettuce with French dressing made 
with lemon-juice or wine. Chopped blanched 
almonds, maraschino cherries, and preserved 
ginger may be added. 

PINEAPPLE SALAD— I 

Cut off the top of a ripe pineapple and scoop 
out the pulp carefully. Cut it fine, mix with 
sliced bananas and stoned cherries, and with stiff 
Mayonnaise made without mustard. Fill the 
pineapple-shell and put on the top. Pass with it 
Mayonnaise whitened with whipped cream. 

PINEAPPLE SALAD— II 

Mix one pineapple, shredded, with the pulp of 
three oranges and three sliced bananas. Serve 
on lettuce with Mayonnaise made without mus- 
tard and whitened with whipped cream. 

PINEAPPLE SALAD— III 

Mix shredded pineapple with peeled and seeded 
Malaga grapes and add sliced bananas if desired. 
Serve on lettuce with Mayonnaise made without 
mustard and whitened with whipped cream. 

PINEAPPLE SALAD— IV 

Mix shredded pineapple and pimento with 



f tuit SalaOa 2 49 

finely cut celery and cooked sweetbreads. 
Serve with Mayonnaise made without mustard, 
to which whipped cream may be added. 

PINEAPPLE SALAD— V 

Mix shredded pineapple with finely cut celery 
and broken English walnuts. Serve on lettuce 
with Mayonnaise made without mustard and 
whitened with whipped cream. 

PINEAPPLE SALAD— VI 

Mix shredded pineapple and celery with May- 
onnaise made without mustard. Serve in apple- 
shells or in the pineapple-shell. Shredded 
pimento may be added. Garnish with nut-meats 
if desired. 

PINEAPPLE SALAD— VII 

Mix shredded pineapple and celery with 
chopped green peppers and pimentos and serve 
ice-cold on lettuce with Mayonnaise made with- 
out mustard and whitened with whipped cream. 

PINEAPPLE SALAD— VIII 

Mix shredded pineapple with strawberries and 
black or maraschino cherries. Serve on lettuce 
with Mayonnaise made without mustard and 
whitened with whipped cream. 

PINEAPPLE SALAD— IX 

Mix diced or shredded pineapple with Mayon- 



250 ®ne Gbouaanfc SalaDs 

naise made without mustard and whitened with 
whipped cream. Apple may be mixed with the 
pineapple. 

PINEAPPLE SALAD— X 

Mix shredded pineapple with fresh strawber- 
ries cut in halves and serve ice-cold with Mayon- 
naise made without mustard, to which whipped 
cream may be added if desired. Garnish with 
maraschino cherries and with slices of lemon 
dipped in sugar. 

PINEAPPLE SALAD— XI 

Mix shredded pineapple with peeled and quar- 
tered tomatoes, figs soaked in Sherry and cut into 
dice, and broken English walnut-meats. Serve 
ice-cold on lettuce with Mayonnaise made without 
mustard and whitened with whipped cream. 

STRAWBERRY SALAD 

Arrange ripe whole strawberries in lettuce 
nests, sprinkle with powdered sugar if desired, 
and pour over Mayonnaise dressing made without 
mustard and whitened with whipped cream. 
Bananas may be used in the same way. Garnish 
with sliced lemons dipped in powdered sugar. 

QUINCE SALAD 

Peel and slice ripe quinces and serve on lettuce 
with French dressing, seasoning with minced 
chives, marjoram, or mint. 



fruit 5alate 251 

WATERMELON SALAD 

Serve cubes of watermelon ice-cold on lettuce 
with French dressing made with lemon- juice. 



EGG SALADS 

EGG SALAD— I 

Mix finely cut celery with the shredded whites 
of hard-boiled eggs. Mash the yolks to a smooth 
paste with sardines, moistening with oil, and 
shape into balls. Serve on lettuce with Mayon- 
naise, using the balls as a garnish. 

EGG SALAD— II 

Mix quartered hard-boiled eggs with crisp en- 
dive and add a few shrimps, a quartered tomato, 
and a shredded green pepper. Season with 
grated onion and serve with French dressing. 

EGG SALAD— III 

Cut hard-boiled eggs in half, remove the yolks, 
and mash to a smooth paste with canned devilled 
chicken, turkey, or ham or sardines, and season 
with Mayonnaise, or mustard, salt, cayenne, 
and lemon- juice. Shape into balls, fill the 
shells, and serve on lettuce with Mayonnaise. 

EGG SALAD— IV 

Cut hard-boiled eggs in two crosswise, remove 
252 



Bdd Salads 253 

the yolks and rub to a paste with minced tongue, 
ham, chicken, salmon, sardines, caviare, or 
anchovy paste. Fill the whites and serve on 
lettuce with French dressing or Mayonnaise. 

EGG SALAD— V 

Arrange quartered hard-boiled eggs on lettuce 
and pour over Mayonnaise mixed with salmon 
which has been rubbed to a smooth paste with a 
little oil. Caviare, sardines, or anchovy paste 
may be used instead of the salmon. 

EGG SALAD— VI 

Cut hard-boiled eggs in two, remove the yolks 
and rub to a smooth paste with caviare and lem- 
on juice. Fill the cavities, arrange on lettuce, 
and serve with French dressing or Mayonnaise. 

EGG SALAD— VII 

Cut hard-boiled eggs in two and mash the yolks 
with butter, minced parsley, Worcestershire, and 
chopped shrimps, seasoning with salt, pepper, and 
cayenne. Fill the empty whites and put each 
one on a thick slice of tomato seasoned with 
chopped onion. Serve on lettuce with Mayon- 
naise. 

EGG SALAD— VIII 

Rub the yolks of hard-boiled eggs to a smooth 
paste with minced boiled tongue, chicken, ham, 
anchovies or sardines, adding a little lemon- 



254 $ne GbousanD Salads 

juice, salt and pepper, butter or oil, vinegar, 
minced chives or onion. Roll into small balls, 
fill the whites and serve on lettuce with French 
dressing or Mayonnaise. 

EGG SALAD— IX 

Mix two chopped hard-boiled eggs with one 
diced boiled potato and one diced boiled beet. 
Add two dozen olives chopped, one small pickle 
chopped, and two pounded anchovies. Moisten 
with Sherry and serve on lettuce with French 
dressing, almost ice-cold. 

EGG SALAD— X 

Mix to a smooth paste the yolks of four hard- 
boiled eggs, three-fourths cupful of chopped 
cooked spinach, and one Neufchatel cheese. 
Shape into balls and serve on lettuce with French 
dressing or Mayonnaise. 

EGG SALAD— XI 

Cut the whites of hard-boiled eggs in eighths 
and soak in hot pickled beet juice. Arrange 
on lettuce in the shape of flowers with the pow- 
dered or broken yolks for centres. Serve Mayon- 
naise or French dressing separately. The yolks 
may be mixed to a smooth paste with cream 
cheese if desired, and shaped into balls. 

EGG SALAD— XII 

Chop the whites of hard-boiled eggs, keeping 



J600 Sala&s ass 

the yolks whole. Arrange the whites on a bed 
of cress in the form of nests with the yolks for a 
centre, and surround with small balls of cream or 
cottage cheese which may or may not be mixed 
with chopped nuts or minced parsley. Serve 
with French dressing. 

EGG SALAD— XIII 

Mix quartered hard-boiled eggs with finely cut 
celery, broken American cheese, and tiny pearl 
onions. Serve with crisp lettuce and French 
dressing. 

EGG SALAD— XIV 

Mash the yolks of hard-boiled eggs to a smooth 
paste with chopped cooked chicken, veal, lamb, 
or tongue, seasoning with salt and cayenne and 
moistening with butter and cream or oil. Shape 
into balls and serve on lettuce with French 
dressing, garnishing with nasturtiums and the 
whites of the eggs. 

EGG SALAD— XV 

Cut six hard-boiled eggs in two crosswise, 
remove the yolks, and rub to a smooth paste 
with four tablespoonfuls of minced cooked 
chicken, ham, or tongue, two tablespoonfuls of 
minced chives, and enough oil to mix. Fill the 
cavities with the paste and serve on lettuce with 
French dressing or Mayonnaise. 



256 ©ne GbousanD SalaDs 

EGG SALAD— XVI 

Fill lettuce cups with Mayonnaise and cover 
with thin slices of hard-boiled eggs. Garnish 
with pickled beets cut in fancy shapes. 

EGG SALAD— XVII 

Arrange slices of hard-boiled eggs on lettuce 
and serve with French dressing, seasoning with 
horseradish if desired. Thin slices of cooked 
beets may be added. 

EGG SALAD— XVIII 

Slice hard-boiled eggs and mix with lettuce 
and chopped cooked beet. Season with salt, 
pepper, and lemon-juice and serve with Mayon- 
naise. The eggs may be poached and trimmed, 
and arranged in nests of lettuce leaves and sprin- 
kled with lemon- juice and chopped beet pickle. 

EGG SALAD— XIX 

Cut hard-boiled eggs in two, remove the yolks 
and mash to a smooth paste with chopped carrot, 
cracker-crumbs, butter, and lemon-juice, season- 
ing with salt and paprika. Refill the whites 
and serve on lettuce with Mayonnaise, sprinkling 
with chopped ham. 

EGG SALAD— XX 

Chop separately the whites and yolks of six 
hard-boiled eggs. Arrange cooked string beans 



Baa SalaDe 257 

on lettuce and cover with spoonfuls of egg 
chopped separately. Serve with French dress- 
ing or Mayonnaise. 

EGG SALAD— XXI 

Cut fine three hard-boiled eggs and four stalks 
of celery. Serve on lettuce with French dressing 
or Mayonnaise. 

EGG SALAD— XXII 

Cover small flat moulds of aspic jelly or cooked 
artichoke bottoms with Mayonnaise dressing 
and sift upon it the powdered yolks of hard- 
boiled eggs. Serve on lettuce with the whites 
arranged around the centre in the form of daisy 
petals. 

EGG SALAD— XXIII 

Mix sliced hard-boiled eggs and boiled potatoes 
with chopped capers and parsley and serve with 
Mayonnaise or boiled dressing. 

EGG SALAD— XXIV 

Add sliced hard-boiled eggs to potato salad. 
Serve with French dressing, garnishing with 
lettuce or cress. 

EGG SALAD— XXV 

Cut hard-boiled eggs in two crosswise and re- 
move the yolks. Rub the yolks to a smooth 
16 



258 ©tie GbouganD SalaDs 

paste with olive oil, seasoning with salt, pepper, 
vinegar, and mustard. Mix with crisp shredded 
cabbage and fill the cavities in the whites. Serve 
on lettuce with Mayonnaise. 

EGG SALAD— XXVI 

Slice hard-boiled eggs, sprinkle with chopped 
cucumber and a little grated lemon-peel, and 
serve on lettuce with French dressing made with 
lemon-juice. 

EGG SALAD— XXVII 

Stew for fifteen minutes half a can of tomatoes, 
a slice of onion, a bay-leaf, and a pinch of celery 
seed. Rub through a sieve and add enough 
soaked and dissolved gelatine to stiffen. Mould 
in small cups lined with sliced hard-boiled eggs 
dipped in the tomato jelly and serve on lettuce 
with French dressing or Mayonnaise. 

EGG SALAD— XXVIII 

Arrange sliced or quartered hard-boiled eggs on 
lettuce, sprinkle with minced onion and parsley, 
and serve with French dressing or Mayonnaise. 
The onion may be omitted. 

EGG SALAD— XXIX 

Cut hard-boiled eggs into slices or quarters 
and arrange on lettuce or endive. Serve with 
Mayonnaise and garnish with nasturtiums. 



Bgg Salate 259 

EGG SALAD— XXX 

Slice or quarter hard-boiled eggs and serve on 
lettuce with Mayonnaise or Vinaigrette Dressing. 
Sprinkle with capers if desired. 

EGG SALAD— XXXI 

Slice hard-boiled eggs lengthwise and arrange 
on lettuce. Sprinkle with chopped pickle and 
grated lemon-peel and serve with French dress- 
ing. 

EGG SALAD— XXXII 

Arrange sliced hard-boiled eggs on lettuce, 
sprinkle with minced fine herbs, and serve with 
French dressing. 

EGG SALAD— XXXIII 

Arrange quartered hard-boiled eggs upon crisp 
endive and serve with French dressing. 

EGG SALAD— XXXIV 

Cut hard-boiled eggs in eighths downward and 
remove the yolks without breaking the white. 
Mix the yolk to a smooth paste with Mayonnaise, 
shape into balls and put back into the plates so 
the eggs will resemble water lilies. Serve on a 
bed of shredded lettuce and pass Mayonnaise 
with it. 



260 ©ne GbousanD SalaDg 

EGG SALAD— XXXV 

Cut hard-boiled eggs in two crosswise, remove 
the yolks, and rub to a smooth paste with oil, 
seasoning with salt and pepper. Add mustard 
or onion-juice if desired. Shape into balls, fill 
the whites, and serve on lettuce with French 
dressing or Mayonnaise. 

EGG SALAD— XXXVI 

Cut hard-boiled eggs crosswise, remove the 
yolks, and mash to a smooth paste with Mayon- 
naise. Heap the mixture into the whites and 
serve on lettuce with either Mayonnaise or French 
dressing, garnishing with parsley. Or, cut the 
whites into shreds and shape into daisies on the 
lettuce, using the yolk paste for centres. 

EGG SALAD— XXXVII 

Mix crisp cress with French dressing. Cut 
hard-boiled eggs into eighths lengthwise and re- 
move the yolks. Arrange the whites on the 
cress in the form of flowers using for centres a 
bit of Mayonnaise dressing or the yolks rubbed 
to a paste with oil and shaped into balls. 

EGG SALAD— XXXVIII 

Cut six hard-boiled eggs in two crosswise, re- 
move the yolks and rub to a smooth paste 
with a tablespoonful each of minced chives and 
parsley, using tarragon vinegar or oil to make 



£dd Salato 261 

smooth. Fill the egg-shells and serve with May- 
onnaise, or, shred the whites and shape into 
daisies, using the yolk paste for centres. 

EGG SALAD— XXXIX 

Chop the whites of hard-boiled eggs fine, mix 
with French dressing, and arrange on lettuce, 
6prinkling with minced chives if desired. Rub 
the yolks through a sieve over the salad and serve 
with French dressing or Mayonnaise. 



CHEESE AND NUT SALADS 



CHEESE SALAD— I 

Mix two cupfuls of American cheese broken 
into bits with one cupful of shredded chicken or 
turkey and five hard-boiled eggs cut into bits. 
Serve on lettuce with Mayonnaise. 

CHEESE SALAD— II 

Mix half a pound of broken American cheese 
with one cupful of shredded chicken and half a 
cupful of chopped pickled cauliflower. Serve 
with French dressing to which the powdered 
yolks of two hard-boiled eggs have been added, 
and garnish with the whites cut into rings. 

CHEESE SALAD— III 

Mix finely cut cheese with an equal quantity 
of chicken and add chopped hard-boiled eggs. 
Serve on lettuce with Mayonnaise, garnishing 
with hard-boiled eggs, sliced. 

CHEESE SALAD— IV 

Grate half a pound of cheese and mix with the 
mashed yolks of hard-boiled eggs, sugar and mus- 

262 



Cbeese mt> Hut Sala&s 263 

tard to season, a few drops of tabasco, and French 
dressing. Serve ice-cold on lettuce, garnishing 
with the white of the egg. 

CHEESE SALAD— V 

Rub cottage cheese to a smooth paste with 
cream, butter, and salt. Rub a salad bowl with 
cut garlic and fill with chicory or endive. Add 
the cheese balls and quartered hard-boiled eggs, 
with onion-juice to season. Serve with French 
dressing. 

CHEESE SALAD— VI 

Cut cream cheese into circles and remove a 
small circle from the centre of each piece. Ar- 
range on lettuce and fill the centres with the 
unbroken yolk of hard-boiled eggs. Serve 
French dressing or Mayonnaise separately. 

CHEESE SALAD— VII 

Mix cottage cheese with chopped olives and 
make to a smooth paste with oil and lemon- 
juice, seasoning with salt and paprika. Shape 
into balls and serve on lettuce or endive with 
French or Mayonnaise dressing. Garnish with 
olives. 

CHEESE SALAD— VIII 

Break up a square cream cheese and mix with 
a dozen chopped olives and three pimentos cut 
into bits. Mix thoroughly, cool, shape into small 



264 One GbousanD SalaDs 

balls, and Serve on lettuce with French dress- 
ing. 

CHEESE SALAD— IX 

Mix one cupful of broken American cheese, 
three Neufchatel cheeses cut into small pieces, 
ten olives or pimolas sliced, and three finely cut 
pimentos. Season with salt and paprika, 
moisten with cream, and serve on lettuce with 
French dressing to which grated horseradish has 
been added. Garnish with pimentos cut in 
fancy shapes. 

CHEESE SALAD— X 

Break Edam cheese into bits and mix with 
twice the quantity of finely cut celery. Serve on 
lettuce with French dressing or Mayonnaise and 
garnish with sliced tomatoes. 

CHEESE SALAD— XI 

Make cottage cheese into balls the size of 
hickory nuts and mix with an equal quantity 
of crisp cucumber dice. Serve on lettuce with 
French dressing. 

CHEESE SALAD— XII 

Season cold cooked chopped spinach with 
French dressing and shape into small nests on 
lettuce leaves. Fill with tiny balls of cream 
cheese flecked with black pepper. Serve indi- 
vidually. 



Cbeese anD H*ut Salads 265 

CHEESE SALAD— XIII 

Rub to a smooth paste cream cheese and 
chopped cooked spinach, seasoning with salt 
and paprika and moistening with Mayonnaise. 
Shape into balls and serve on lettuce or endive 
with Mayonnaise. 

CHEESE SALAD— XIV 

Rub a cream cheese to a smooth paste with 
raspberry- juice, seasoning with salt, pepper, a 
few drops of lemon- juice, and a tiny bit of dry 
mustard. Add also a little thick cream. Cool 
on ice, shape into balls, and serve on lettuce with 
Mayonnaise made without mustard and whitened 
with whipped cream. Garnish with raspberries. 

CHEESE SALAD— XV 

Tint cream cheese green with spinach -juice or 
color paste and roll into small balls. Arrange in 
nests of lettuce leaves, sprinkle the cheese with 
black pepper, and rsrve with French dressing. 

CHEESE SALAD— XVI 

Mix broken Edam cheese with crisp lettuce 
and serve with French dressing. 

CHEESE SALAD— XVII 

Mix grated or broken cheese or cream cheese in 
small bits with crisp lettuce and serve with 
French dressing or Mayonnaise. 



266 One TIbousanD Salads 

CHEESE SALAD— XVIII 

Mix broken Roquefort cheese with crisp let- 
tuce and serve with French dressing seasoned 
with minced garlic. Quartered tomatoes may be 
added. 

CHEESE SALAD— XIX 

Rub cottage cheese to a smooth paste with 
Mayonnaise and serve ice-cold on lettuce. 
Or, moisten with cream and butter, shape into 
balls, and serve on lettuce with Mayonnaise. 

CHEESE SALAD— XX 

Mash a cream cheese to a smooth paste with 
milk or cream and add a little minced parsley. 
Shape into balls and mix with radishes of equal 
size, which may be peeled if desired. Serve in 
nests of lettuce with French dressing or Mayon- 
naise. Or, cut the cheese into dice, arrange on 
lettuce, and garnish with unpeeled radishes. 
Serve with French dressing. 

CHEESE AND NUT SALAD— I 

Rub a cream cheese to a smooth paste with 
butter and cream, seasoning with salt and cay- 
enne. Shape into small balls and press half of 
an English walnut on each one. Serve on crisp 
lettuce with French dressing or Mayonnaise. 



Cbeese and Hut Salads 267 

CHEESE AND NUT SALAD— II 

Mix two cream cheeses to a smooth paste with 
chopped nuts and minced parsley and roll into 
small balls. Arrange in nests of crisp lettuce and 
serve with Mayonnaise. 

NUT SALAD— I 

Mix equal parts of finely cut celery and apple 
with half the quantity of broken nuts, using 
almonds, peanuts, pecans, walnuts, or salted 
almonds or peanuts. Serve on lettuce with 
Mayonnaise made without mustard. 

NUT SALAD— II 

Mix two cupfuls of shredded lettuce with one 
cupful of broken nuts and serve on lettuce with 
Mayonnaise. 

NUT SALAD— III 

Cut the centre from a firm head of white 
cabbage and fill the shell with equal quanti- 
ties of finely cut celery and nuts mixed with 
Mayonnaise. 

NUT SALAD— IV 

Use walnuts, butternuts, pecans, or hickory 
nuts separately or mixed with twice the quantity 
of finely cut celery. Serve on lettuce with May- 
onnaise. If desired, one cupful of nuts may be 
used with a cupful and a half of celery. 



268 One Gbousand SalaDa 

ALMOND SALAD— I 

Stone and chop six olives. Add half a cupful 
of blanched almonds cut fine and half a cupful 
of finely cut celery. Serve on lettuce with May- 
onnaise from which the mustard may be omitted 
and to which a little whipped cream may be 
added. 

ALMOND SALAD— II 

Mix finely cut celery with shredded blanched 
almonds and serve on lettuce with Mayonnaise 
made without mustard and whitened with 
whipped cream. 

ALMOND SALAD— III 

Slice boiled or roasted chestnuts and mix witn 
shredded almonds. Add a few pistachio nuts 
if desired. Moisten with Sherry and serve on 
lettuce with Mayonnaise made without mustard 
and whitened with whipped cream. 

CHESTNUT SALAD— I 

Shell and blanch large chestnuts and cook until 
soft. Cool and serve on lettuce with French 
dressing made with lemon- juice or wine, or 
with Mayonnaise made without mustard. Serve 
very cold. Broken English walnuts may be 
added if desired. 



Gbeese anD iRut Salads 269 

CHESTNUT SALAD— II 

Mix an equal quantity of cooked chestnuts and 
peas and serve on lettuce with Mayonnaise. 
English walnuts may be used instead of chest- 
nuts. 

CHESTNUT SALAD— III 

Parboil the chestnuts for ten minutes, remove 
the shells, and cook in boiling salted water un- 
til soft. Remove the brown skin, cut in thin 
slices, and cool. Serve on lettuce with Mayon- 
naise made without mustard, adding a little 
whipped cream if desired. Large French chest- 
nuts may be used, removing the shells and 
blanching them before cooking. 

CHESTNUT SALAD— IV 

Shell, blanch, and boil until tender one pint of 
chestnuts. Drain, cool, and serve on lettuce with 
French dressing made with lemon-juice. Dust 
with hard-boiled egg-yolks rubbed through a 
sieve, and garnish with shredded whites. 

CHESTNUT SALAD— V 

Mix sliced boiled chestnuts with an equal 
quantity of shredded celery and mix with May- 
onnaise made without mustard. Add whipped 
cream if desired. Bananas and apples may be 
mixed with the celery and chestnuts. 



270 One EbousanD Salads 

CHESTNUT SALAD— VI 

Slice two cupfuls of boiled chestnuts, season 
with grated orange-peel and serve on lettuce with 
Mayonnaise made without mustard and whit- 
ened with whipped cream. Garnish with sliced 
orange. 

CHESTNUT SALAD— VII 

Mix boiled chestnuts with bananas and oranges, 
or English walnuts with cheese and celery, or 
with apples and figs, or with cream cheese and 
figs, or pecans with apples, celery, and cream 
cheese. Serve with French dressing made with 
wine or lemon-juice or with Mayonnaise made 
with mustard and whitened with whipped cream. 

PEANUT SALAD— I 

Chop peanuts fine and mix to a smooth paste 
with Mayonnaise. Spread on sliced tomatoes or 
fill tomato-shells and serve on lettuce. 

PEANUT SALAD— II 

Arrange freshly roasted peanuts on lettuce or 
chicory or escarole and serve with French 
dressing made with lemon-juice or wine, or May- 
onnaise made without mustard to which whipped 
cream may be added if desired. 

PECAN SALAD— I 

Blanch half a pound of shelled pecans and 



Cbceae anD But Salate 271 

cook for twenty minutes in stock to cover, 
seasoning with chopped onion and carrot, a sprig 
of parsley, and a bay-leaf. Drain, cool, and mix 
with one chopped truffle, a dozen sliced canned 
mushrooms, and the pulp of two oranges or 
grapefruit. Serve on lettuce with French dress- 
ing, which may be seasoned with garlic, tabasco, 
and soy, or made with wine or lemon- juice. 

PECAN SALAD— II 

Prepare the jelly according to directions given 
for Egg Salad — XXVII, seasoning with mushroom 
catsup. Mould in a border and fill the centre 
with broken pecans, shredded cabbage or celery, 
and pimento, mixed with Mayonnaise. 

PECAN SALAD— III 

Mix half a cupful each of broken pecans and 
chopped olives with one and one-half cupfuls 
of finely cut celery, and half of a red or green 
pepper chopped fine. Serve on lettuce or in 
pepper-shells with Mayonnaise. 

PECAN SALAD— IV 

Mix one cupful of broken pecans with one and 
one-half cupfuls of finely-cut celery and one cup- 
ful of shredded cabbage. Serve in the cabbage- 
shell with Mayonnaise. 

WALNUT SALAD— I 

Mix blanched and broken English walnuts 



272 One GbousanD Salads 

with an equal quantity of diced cooked sweet- 
breads or chicken. Put into a bowl rubbed with 
cut garlic and marinate in French dressing, 
seasoned with Worcestershire Sauce. Serve on 
lettuce with Mayonnaise. 

WALNUT SALAD— II 

Blanch English walnuts and serve ice-cold on 
lettuce with French dressing or Mayonnaise. 
Finely cut apples may be added if desired. 

WALNUT SALAD— III 

Mix equal quantities of finely cut celery and 
broken English walnuts or pecans and marinate 
in French dressing. Serve in a border of 
shredded lettuce and pass Mayonnaise if desired. 

WALNUT SALAD— IV 

Blanch English walnuts or butternuts or 
black walnuts and serve on lettuce with French 
dressing made with lemon-juice or wine. The 
nut-meats must be boiled about twenty minutes 
before the skins will slip off. 

WALNUT SALAD— V 

Cook a cupful of shelled walnuts for half an 
hour in salted boiling water with a thick slice 
of onion. Drain, throw into ice-water, rub off 
the skins, and dry. Mix with twice the quantity 
of finely cut celery and serve on lettuce with 
Mayonnaise, omitting the mustard if desired. 



Cbeese and Hut SalaDs 273 

WALNUT SALAD— VI 

Mix two cupfuls of finely-cut celery with the 
grated rind of an orange and a dozen chopped 
walnut-meats. Mix with stiff Mayonnaise made 
without mustard and serve in apple - shells, 
adding diced apple pulp if desired. Serve on 
lettuce and pass Mayonnaise. 
18 



CHEESE DISHES 

AUDITORIUM CHEESE 

Rub a cream cheese to a smooth paste with a 
scant teaspoonful each of butter, anchovy paste, 
and minced chives. Serve with toasted crackers. 

CHEESE BALLS— I 

Rub a small square cream cheese to a smooth 
paste with chopped nuts, roll into balls and chill. 
Chopped olives or pimentos may be used instead 
of nuts. Moisten with cream or melted butter 
if the mixture does not shape easily. 

CHEESE BALLS— II 

Rub a cream cheese to a smooth paste with a 
tablespoonful each of minced chives and parsley 
and roll into balls. Or, tint with color paste, 
omitting the chives and parsley, and serve with 
Bar le Due. 

CHEESE BALLS— III 

Rub cottage cheese to a smooth paste with 
butter, seasoning with paprika and minced 

274 



Cbeese Dtebes 275 

chives. Roll into balls and chill. A little an- 
chovy paste may be added. 

CHEESE BALLS— IV 

Parboil a seeded green pepper and chop fine 
with an equal quantity of pimento. Rub to a 
smooth paste with cream cheese, seasoning with 
cayenne and a few drops of tarragon vinegar. 
Shape into balls and keep on ice until ready to 
serve. 

CHEESE BALLS— V 

Mix one cupful of grated cheese with the beaten 
whites of two eggs and season with salt and a few 
drops of Worcestershire Sauce. Shape into balls, 
dip into crumbs, and fry brown in deep fat, using 
a frying basket. 

CHEESE BALLS— VI 

Beat the whites of two eggs stiff, mix with half 
a cupful or more of grated cheese, season with 
salt and cayenne, shape into balls with floured 
hands, and fry in deep fat. Serve immediately. 

CHEESE BALLS— VII 

Mix thoroughly two cupfuls of grated cheese, 
the whites of two eggs, a teaspoonful of salt, and 
a dash of cayenne. Shape into small balls, dip 
in crumbs, and fry in deep fat. 



276 <sme GbousanD Salads 

CHEESE BALLS— VIII 

Grate enough hard cheese to make a cupful. 
Season with salt, pepper, paprika, and celery salt, 
mix with the beaten white of egg, and shape into 
balls, dipping in crumbs if desired. Fry in deep 
fat, and keep the fat constantly in motion with a 
fork or spoon to keep the balls from sinking and 
sticking. Drain and serve hot. 

CHEESE BALLS—IX 

Mix a cupful of grated cheese with half a cup- 
ful or a cupful of bread-crumbs, five drops of 
Worcestershire Sauce, and a beaten egg. Add 
a pinch of salt and mix thoroughly, shape into 
balls, and fry in deep fat. 

CHEESE BALLS— X 

Rub to a smooth paste three ounces of grated 
cheese, a tablespoonful of minced ham, three 
tablespoonfuls of bread-crumbs, a teaspoonful of 
mustard, a tablespoonful of butter, a dash of cay- 
enne, and the beaten yolk of an egg. Roll into 
small balls, dip in batter, and fry brown in deep 
fat. 

CHEESE BALLS— XI 

Mix six tablespoonfuls of flour, one-fourth 
pound of grated cheese, and salt and cayenne to 
season. Add a teaspoonful of water and the 
beaten yolk of an egg. Shape into balls, dip 
in egg and crumbs, and fry in deep fat. 



Cbeeae Dtebes 277 

CHEESE BISCUITS— I 

Split water crackers, moisten with hot water, 
spread with butter and French mustard, cover 
with a thick layer of grated cheese, and sprinkle 
with paprika or cayenne. Bake until the cheese 
is soft and creamy. 

CHEESE BISCUITS— II 

Mix a tablespoonful each of Parmesan cheese, 
dry mustard, and oil with two tablespoonfuls of 
milk, and salt and cayenne to season. Spread 
on crackers or toast and serve. 

CHEESE BISCUITS— III 

Make a sauce of three tablespoonfuls of butter, 
four tablespoonfuls of flour, and a cupful of boil- 
ing water. When smooth and thick, add four 
tablespoonfuls of grated cheese and cayenne and 
celery salt to season. When very thick, take 
from the fire and add slowly two beaten eggs. 
Beat for ten minutes, and drop by spoonfuls far 
apart on a buttered baking-sheet. Bake for ten 
or fifteen minutes and serve immediately. 

CHEESE BISCUITS— IV 

Beat five ounces of softened butter until 
frothy. Add two unbeaten eggs, four ounces of 
grated Parmesan cheese, and a sprinkle of cay- 
enne. Add enough sifted flour to make a dough, 
roll out, cut into fancy shapes, and bake. 



278 ©ne Gbousanft SalaDs 

CHEESE BISCUITS— V 

Mix six ounces of grated cheese with a cupful 
of cottage cheese and a cupful of flour. Season 
with salt, add gradually five ounces of softened 
butter and enough beaten eggs to make a stiff 
paste. Roll thin, cut into biscuits, and bake in 
a quick oven. 

CHEESE CAKES— I 

Roll puff paste or good pastry thin, sprinkle 
with grated cheese, fold, sprinkle, roll out, and 
repeat. Roll thin, cut into fancy shapes, brush 
with the beaten yolk of egg, sprinkle with grated 
cheese, and bake for ten or fifteen minutes. 

CHEESE CAKES— II 

Mix one cupful each of butter, grated Parmesan 
cheese, and arrowroot flour. Bake for ten min- 
utes in patty-shells. 

CHEESE CAKES— III 

Rub through a sieve one and one-half cupfuls 
of cottage cheese. Add one-third cupful of sugar, 
two tablespoonfuls of cream, one tablespoonful of 
melted butter, three eggs well beaten, one-fourth 
cupful of Sherry, the grated rind and juice of a 
lemon, and half a cupful of currants and citron. 
Line patty-pans with pastry, fill with the cheese 
mixture, and bake for fifteen or twenty minutes. 



Cbeeae Dfsbes 279 

CHINESE SLIPPERS 

Cut puff paste into squares. Turn opposite 
corners to the centre, but place a paper roll under 
them so that space may be left after cooking. 
Brush with beaten egg, bake, remove the paper 
rolls and fill with grated cheese mixed with the 
beaten yolk of egg and seasoned highly with salt, 
mustard, and cayenne. Put into a baking-pan, 
drop a bit of the stiffly-beaten egg-white on each 
one, and brown for a moment in the oven. Serve 
immediately. 

CHEESE CRUSTS 

Cut bread in fancy shapes, spread thinly with 
butter and cover with a thin grating of American 
cheese. Sprinkle with paprika and put into the 
oven just long enough to melt the cheese. Toast 
the bread, if desired, before spreading with the 
cheese. 

COTTAGE CHEESE-— I 

Heat two quarts of sour milk very slowly until 
the curds are separated from the whey. Drain 
in a cheese-cloth bag without pressing. Mix the 
curd to a smooth paste with the hands, seasoning 
with salt, and moistening with butter and cream. 
Roll into small balls and chill. 

COTTAGE CHEESE— II 

Keep fresh milk in a warm place until the 
curd separates from the whey. Turn into a 



280 One Gbouganfc SalaDs 

cheese-cloth bag and let hang for about twenty- 
four hours or until the curd is dry. Season with 
salt, moisten with cream, and shape into balls. 

CHEESE CRACKERS— I 

Split Boston crackers, toast on the inside, dip 
in boiling water and season with butter, mustard, 
and celery salt. Spread each cracker with grated 
cheese, sprinkle with cayenne, and bake until 

the cheese melts. 

.* 

^ CHEESE CRACKERS— II 

Butter crackers, cover thickly with grated 
cheese, sprinkle with cayenne, and bake until the 
cheese melts. 

CHEESE CRACKERS— III 

Rub grated cheese to a paste with cream and 
season with salt and cayenne. Spread on but- 
tered crackers and put in the oven until the 
cheese is melted. 

CHEESE CRACKERS— IV 

Split butter crackers and spread with butter. 
Sprinkle thickly with grated cheese, seasoning 
with salt, pepper, and mustard. Put into a 
buttered baking-dish, cover with milk, and bake 
for half an hour. Serve in the same dish. 



Gbeese Mebee 281 

CHEESE CRACKERS— V 

Rub to a smooth paste four tablespoonfuls 
of grated cheese and two tablespoonfuls of 
butter. Spread on crackers, sprinkle with cay- 
enne, and bake. 

CHEESE CUSTARD—I 

Make a Cream Sauce of a pint of milk and two 
tablespoonfuls each of butter and flour cooked 
together. Season with salt and pepper, add four 
tablespoonfuls of grated cheese and the yolks of 
four eggs well beaten. Take from the fire, fold 
in the stiffly-beaten whites, and bake in a buttered 
baking-dish until the custard is set. 

CHEESE CUSTARD— II 

Beat an egg with a cupful of milk, add a tea- 
spoonful of flour, half a teaspoonful of baking- 
powder, and one cupful of grated cheese. Turn 
into a buttered baking-dish and bake in a quick 
oven. 

CHEESE CUSTARD— III 

Cook a cupful of milk with a teaspoonful of 
corn-starch rubbed smooth with a little cold milk, 
season with salt and pepper, and add a pinch of 
soda. Add four eggs well beaten, two table- 
spoonfuls of butter, and six tablespoonfuls of 
grated cheese. Pour into buttered custard cups 
and bake for fifteen or twenty minutes. Serve 
immediately. 



282 ©ne GbousanD SalaDs 

CHEESE CUSTARD— IV 

Beat the yolks of three eggs with a pinch of 
salt, paprika and mustard, and add slowly one 
cupful of hot milk. Cook in a double boiler 
until the mixture coats the spoon and add a tea- 
spoonful of gelatine which has been soaked in 
cold water. Add half a cupful of grated Par- 
mesan cheese and stir until the cheese is melted. 
Take from the fire and stir until the mixture is 
cool and begins to stiffen. Fold in a cupful of 
cream whipped solid, turn into a mould and chill. 
Cut in slices or into fancy shapes and serve on 
circles of brown or rye bread, sprinkling with 
paprika and minced parsley. 

CHEESE CUSTARD— V 

Pack into a buttered baking-dish slices of 
buttered bread, sprinkling thickly with grated 
cheese and seasoning with salt and pepper. Mix 
four well-beaten eggs with three cupfuls of milk, 
pour over and bake until the custard is set. 

CREAMED CHEESE— I 

Rub to a paste three tablespoonfuls of cream 
cheese, a teaspoonful of butter, salt and pepper to 
season, and enough cream to make it quite soft. 
Cook in a double boiler until hot, take from the 
fire, add a beaten egg, and serve on buttered 
crackers. 



Cbeese ©tabes 283 

CREAMED CHEESE— II 

Cook half a cupful of cream with half a pound 
of broken cheese in a double boiler, seasoning 
with salt, mustard, and cayenne and adding a 
tablespoonful of butter. Stir until the cheese is 
melted, take from the fire, add two eggs well 
beaten, and serve at once. 

CREAMED CHEESE— III 

Mix to a smooth paste half a cream cheese, 
one-fourth pound of Roquefort, salt and cayenne 
to season, and enough cream or Sherry to moisten. 
Press through a sieve into a glass dish, or mould 
into small balls, or fancy shapes. 

CHEESE CHARLOTTE 

Rub to a smooth paste half a cream cheese and 
one tablespoonful of Roquefort cheese, moistening 
with cream. Add a cupful of cream in which 
two tablespoonfuls of soaked gelatine have been 
dissolved and salt and cayenne to taste. Fill 
small moulds wet in cold water, sprinkle with 
grated Parmesan cheese, and chill. Turn out 
and serve on lettuce leaves. 

CHEESE CUTLETS 

Mix one ounce of grated Parmesan cheese with 
one tablespoonful of cream and the well-beaten 
yolks of three eggs. Season with mace and cay- 
enne, add one tablespoonful of thick Cream Sauce, 



284 ©ne GbouaanD SalaDs 

and cook in a double boiler until firm without 
stirring. Cool, cut into strips with fancy cutters, 
roll in grated cheese and fry brown in deep fat. 
Serve on small circles of fried bread. 

CHEESE CROUSTADES— I 

Remove the centres from cubes of bread, rub 
with butter, and brown in the oven. Mix two 
ounces of grated cheese with a tablespoonful of 
milk, a teaspoonf ul of butter, and salt and pepper 
to season. Fill the shells and put into the oven 
until the cheese is melted. 

CHEESE CROUSTADES— II 

Cut thick rounds of bread, stamp a small 
circle in the centre and hollow out nearly through 
the bread. Butter thickly and brown in the oven. 
Rub to a smooth paste four tablespoonfuls of 
grated cheese, a tablespoonful each of butter and 
cream, and salt and cayenne to season. Fill the 
hollows with the mixture, heat for five minutes, 
and serve. 

CHEESE CROUSTADES— III 

Hollow out the centres of cubes of bread and 
toast or fry the shells. Mix four tablespoonfuls 
of grated cheese with paprika, mustard, and salt. 
Fill the shells and brown in the oven. Or, fit a 
cover of bread over the opening, dip in egg and 
crumbs, and fry in deep fat. 



dbecse ©tebes 285 

CHEESE CROQUETTES— I 

Mix a pint of soft bread-crumbs with half a 
pound of grated cheese, add a teaspoonful each of 
salt and Worcestershire Sauce, three eggs well 
beaten, and a dash of cayenne. Shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. 

CHEESE CROQUETTES— II 

Make a Cream Sauce of three tablespoonfuls 
of butter, four of flour, and three -fourths cupful 
of milk, seasoning with salt, mustard, and cay- 
enne. Add a tablespoonful of grated Parmesan 
cheese and one cupful of American cheese cut into 
dice. When the cheese is melted, stir in the 
yolks of two well-beaten eggs, and, if desired, a 
chopped truffle. Cool in shallow pans, cut into 
fancy shapes, dip in crumbs, then in egg and 
crumbs, and fry in deep fat. 

CHEESE CROQUETTES— III 

Make a Cream Sauce of a cupful of milk and a 
tablespoonful each of butter and flour cooked to- 
gether. Season to taste, thicken with the beaten 
yolks of two eggs, mix with grated cheese, and 
cool. Shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

CHEESE CROQUETTES— IV 
Add the beaten yolks of two eggs to one cupful 



286 ©ne CbousanD SalaDe 

of very thick Cream Sauce. Stir in one cupful 
of grated American cheese and half a cupful of 
grated Parmesan cheese with salt and paprika 
to season. Cool, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. 

CHEESE CROQUETTES— V 

Mix one cupful of mild broken cheese and half 
a cupful of grated Parmesan cheese with two- 
thirds cupful of very thick Cream Sauce, which 
has been cooked for a moment with the beaten 
yolks of two eggs. Season with salt and cay- 
enne, cool in a shallow pan, cut into squares or 
strips, dip in crumbs, then in egg and crumbs, and 
fry in deep fat. 

CHEESE CROQUETTES— VI 

Thicken a cupful of hot cream with two table- 
spoonfuls each of corn-starch and butter cooked 
together and season with salt, cayenne, and mus- 
tard. Add one tablespoonful of grated Parmesan 
cheese and one cupful of grated American cheese. 
Stir until the cheese is melted and add the yolks 
of two eggs well beaten. Cool in a shallow pan, 
cut into strips, dip in crumbs, then in egg and 
crumbs, and fry in deep fat. Serve hot. 

CHEESE CROQUETTES— VII 

Make a Cream Sauce with two tablespoonfuls 
of butter, three tablespoonfuls of corn-starch, and 
a cupful of milk. Beat into it the yolk of an egg 



dbeese ©tebes 287 

and season highly with salt and pepper. Add 
two tablespoonfuls of grated cheese, take from 
the fire when the cheese is melted, and add one 
and one-half cupfuls of mild Roquefort cheese. 
Cool, shape into croquettes, dip in egg and 
crumbs, and fry in deep fat. 

CHEESE CROQUETTES— VIII 

Mix one and one-half cupfuls of grated cheese 
with a tablespoonful of flour, a teaspoonful of 
grated Parmesan cheese, and salt and cayenne 
to season. Add enough stiffly- beaten egg-white 
to make a stiff mixture, shape into balls, dip in 
crumbs, and fry in deep fat. 

CHEESE CROQUETTES— IX 

Make a Cream Sauce of one tablespoonful of 
butter, two of corn-starch, and a cupful of cream, 
seasoning with salt and paprika. Add four 
heaping tablespoonfuls of grated Parmesan 
cheese and one cupful of American cheese broken 
or grated. Mix thoroughly, cool in a shallow 
pan, cut into fancy shapes, dip in crumbs, then 
in egg and crumbs, and fry in deep fat. 

DREAM CAKES 

Make sandwiches of thin slices of buttered 
bread with thin shavings of Swiss or American 
cheese between. Toast the sandwiches on both 
sides and serve immediately. The cheese should 
be melted. 



288 ©nc GbousanO SalaDs 

DATES STUFFED WITH CHEESE 

Remove the stones from large black dates and 
stuff with cottage cheese, seasoned with salt and 
paprika and rubbed to a smooth paste with 
butter. Or, with cream cheese moistened with 
Sherry. Serve with fruit salads. 

DESSERT CHEESE 

Mix cream cheese to a smooth paste with Bar 
le Due. Serve with toasted crackers. 

DEVILLED BISCUIT 

Split water crackers, spread with butter, 
sprinkle thickly with grated Parmesan cheese, 
dust with cayenne, and bake until the cheese 
is melted. Serve immediately. Sometimes the 
cheese is omitted. 

DEVILLED CHEESE— I 

Rub half a pound of cream cheese to a paste 
with one tablespoonful of butter, two tablespoon- 
fuls of vinegar, a tablespoonful each of sugar, 
mustard, and Worcestershire Sauce and a dash of 
cayenne. Beat until light and serve with hot 
toasted crackers. 

DEVILLED CHEESE— II 

Mix a cream cheese to a smooth paste with a 
tablespoonful each of butter and cream, season 
highly with salt and tabasco, and shape into 



Gbeese SMsbes 289 

balls. Roll in chopped nuts and serve very 
cold. 

CHEESE DUMPLINGS 

Mix a cupful each of grated Parmesan cheese 
and flour with salt and cayenne to season. 
Add four eggs well beaten and half a cupful of 
cream or milk. Drop by teaspoonfuls on small 
squares of puff paste, cover with other squares, 
moisten the edges, press down, and poach for ten 
minutes in boiling salted water. Serve with 
browned butter. 

ENGLISH MONKEY— I 

Soak a cupful of bread-crumbs in a cupful of 
milk for fifteen minutes. Melt a tablespoonful 
of butter, add half a cupful of broken cheese, and 
stir until the cheese is melted. Add the soaked 
bread, salt and cayenne to season, and a beaten 
egg. Cook for three minutes and serve on toasted 
crackers. 

ENGLISH MONKEY— II 

Soak a cupful of crumbs for ten minutes in a 
cupful of milk. Cook together a tablespoonful of 
butter and a cupful of broken cheese. When 
melted, add the soaked crumbs, a beaten egg, 
and a pinch each of salt, cayenne, and soda. 
Serve on toast or crackers. 
19 



290 One UbousanD SalaOs 

ENGLISH MONKEY— III 

Cook to a smooth paste two cupfuls of grated 
cheese, one cupful of cream, and half a cupful of 
bread-crumbs, seasoning with salt and paprika, 
and adding a pinch of soda. When the cheese 
is melted, take from the fire and stir in two or 
three well-beaten eggs. Serve at once on toast 
or crackers. 

ESCALLOPED CHEESE— I 

Dip slices of bread in milk, put into a buttered 
baking-dish, season with salt and pepper, dot 
with butter and cover thickly with grated cheese. 
Repeat until the dish is full, having cheese on 
top, and add enough milk nearly to fill the dish. 
Bake for twenty minutes and serve in the baking- 
dish. 

ESCALLOPED CHEESE— II 

Soak a cupful of dry crumbs in milk and drain 
off any milk that is not absorbed. Mix with 
three well-beaten eggs, a pinch of salt, a table- 
spoonful of melted butter, and half a pound 
of grated cheese. Turn into a buttered baking- 
dish, sprinkle with crumbs, and bake until 
brown. 

ESCALLOPED CHEESE— III 

Butter small slices of bread and put into a 
buttered baking-dish, alternating with thin 



Cbeese HHsbes 291 

slices of cheese. Beat together two eggs, one 
cupful of cream, one tablespoonful of melted 
butter, and salt, mustard, and cayenne to season. 
Pour into the baking-dish, bake for half an hour, 
and serve hot. 

ESCALLOPED CHEESE AND EGGS 

Put into a buttered baking-dish in layers six 
sliced hard-boiled eggs and one cupful of grated 
cheese. Cover with Cream Sauce seasoned with 
mustard, sprinkle with crumbs, and bake for 
fifteen minutes. 

CHEESE FRITTERS—I 

Bring to the boil half a cupful of top milk and 
one-fourth cupful of butter, add three-fourths 
cupful of flour, and salt and paprika to season. 
Cook until the mixture leaves the side of the 
pan, stirring constantly, take from the fire, cool, 
and add, one at a time, two unbeaten eggs. Stir 
in half a cupful of grated cheese and fry by spoon- 
fuls in deep fat, or press through a pastry tube 
into the fat in small bits. When well puffed and 
brown, sprinkle with grated cheese and serve 
hot. 

CHEESE FRITTERS— II 

Bring to the boil three tablespoonfuls of butter, 
one and one-fourth cupfuls of cold water, and a 
pinch each of salt and sugar. Take from the fire, 
add eight tablespoonfuls of sifted flour, stir until 



292 ©ne GbousanD SalaDs 

smooth, and cook until the mixture leaves the 
sidesof the pan. Take from the fire, cool slightly, 
and add one at a time five unbeaten eggs, mixing 
thoroughly each time. Add six tablespoonfuls 
of grated cheese — Swiss preferred — and fry by 
teaspoonfuls in deep fat. If a frying-basket is 
used, dip it in the hot fat before putting in the 
fritters. 

CHEESE FRITTERS— III 

Rub to a smooth paste three ounces of grated 
cheese, a tablespoonful of minced ham, three 
tablespoonfuls of fine crumbs, a teaspoonful of 
dry mustard, a tablespoonful of butter, cayenne 
to season, and the beaten yolk of an egg. When 
perfectly smooth, shape into small balls, flatten, 
dip in fritter batter, and fry brown in deep fat. 
Serve hot. 

CHEESE FRITTERS— IV 

Make small sandwiches of thin crustless slices 
of white bread and thin slices of cheese. Press 
together firmly and fry brown in deep fat. 

CHEESE FINGERS— I 

Rub a tablespoonful of butter into a cupful of 
sifted flour and add a pinch each of salt, paprika, 
and baking-powder. Add the well-beaten yolk 
of an egg, four tablespoonfuls of grated cheese, 
and enough cold water to make a soft dough. 



Cbeese ©fsbes 293 

Roll thin, cut into strips, sprinkle with grated 
cheese, and bake brown. 

CHEESE FINGERS— II 

Cut pastry into strips, cover with grated cheese, 
season with salt, pepper, and mustard, lay on an- 
other strip, pinch together, brush with the beaten 
yolk of egg, and bake in a slow oven. The egg 
may be omitted. 

CHEESE FINGERS— III 

Cut pastry into strips and put together with 
Swiss cheese between, sprinkle with cheese, and 
bake in a quick oven. 

CHEESE FINGERS— IV 

Sift a cupful of flour with half a teaspoonful of 
baking-powder and work into it a tablespoonful 
of butter. Add a pinch each of salt and paprika, 
four tablespoonfuls of Swiss cheese, and enough 
cold water to make a stiff dough. Roll out, cut 
into strips, and bake in a moderate oven. 

CHEESE FINGERS— V 

Roll puff paste into a thin sheet, brush with 
ice-water, cut into strips, sprinkle with grated 
cheese and nutmeg, lay two strips together, 
sprinkle with cheese, and bake for fifteen min- 
utes in a quick oven. 



294 One SbousanD Salads 

CHEESE FINGERS— VI 

Roll scraps of puff paste thin, cut into strips, 
and sprinkle with grated cheese seasoned with 
salt and cayenne. Fold together lengthwise, 
bake for twelve minutes, brush with beaten egg, 
sprinkle with grated cheese and put into the oven 
until the cheese is melted. 

CHEESE FINGERS— VII 

Cut puff paste into wide strips, sprinkle with 
grated Parmesan cheese, season with salt and 
cayenne, double lengthwise, close firmly, and 
bake in a quick oven. Brush with the beaten 
white of egg, sprinkle with grated cheese, and 
brown. 

CHEESE FONDU— I 

Melt a tablespoonful of butter, cook a teaspoon- 
ful of corn-starch in it, and make a Cream Sauce, 
using half a cupful of cream or milk for liquid. 
Add half a pound of grated cheese, stir until the 
cheese is melted, season with salt, mustard, and 
cayenne, and serve on toast or crackers. 

CHEESE FONDU— II 

Soak a cupful of stale bread-crumbs in milk for 
fifteen minutes and drain off any milk that is not 
absorbed. Add a tablespoonful of butter, a cup- 
ful of grated cheese, and salt and cayenne to 
season. Cook until the cheese is melted, stirring 



Cbeese Disbes 295 

constantly, take from the fire, add a beaten egg, 
and serve on toast. 

CHEESE FONDU— III 

Melt a tablespoonful of butter, add a cupful 
each of bread-crumbs, broken cheese, and milk, a 
pinch each of salt, mustard, cayenne, and soda, 
and one egg, well beaten. Cook until smooth 
and creamy and serve on toast. 

CHEESE FONDU— IV 

Soak half a cupful of bread-crumbs in a cupful 
of milk which has been heated with a bit of 
soda, add a tablespoonful of butter, half a cup- 
ful of grated cheese, salt and pepper to season, 
and an egg beaten separately. Beat thoroughly, 
turn into a buttered baking-dish, sprinkle with 
crumbs, dot with butter, and bake until brown. 

CHEESE FONDU— V 

Melt one-fourth pound of broken cheese in a 
double boiler with a cupful of milk. Add a tea- 
spoonful each of mustard and sugar, and salt and 
pepper to season. Stir in a tablespoonful of 
flour mixed with a beaten egg and cook until 
thick, stirring constantly. Serve on toast. 

CHEESE FONDU— VI 

Mix two cupfuis of dry bread-crumbs with two 
cupfuls of milk in which a bit of soda has been 



296 ©ne GbouaanD Salads 

dissolved. Add a cupful of grated cheese, the 
beaten yolks of two eggs, a tablespoonful of 
butter, and salt and pepper to season. Fold in 
the stiffly-beaten whites, turn into a buttered 
baking-dish, and bake in a quick oven until 
well puffed and brown. 

CHEESE FONDU— VII 

Melt a tablespoonful of butter in a double 
boiler, add a cupful each of milk and bread- 
crumbs, two cupfuls of grated cheese, and salt, 
mustard, and cayenne to season. Stir until the 
cheese is melted, add two well-beaten eggs, cook 
for a moment, and serve. 

CHEESE FONDU— VIII 

Heat two ounces of bread-crumbs in half a 
cupful of milk and cook to a smooth paste. Add 
four tablespoonfuls of grated cheese, salt, cay- 
enne, and mustard, and stir until the cheese is 
melted. Take from the fire, add the yolks of two 
eggs well beaten, and cool. Fold in the stiffly- 
beaten whites of three eggs, turn into a but- 
tered baking-dish, and bake for fifteen minutes. 

CHEESE FONDU— IX 

Melt a heaping teaspoonful of butter, add a 
cupful of cream, and salt, paprika, and mustard, 
to season. Add a cupful of fresh bread-crumbs, 
cook to a smooth paste, and add a cupful of rich 
American cheese cut fine. When the mixture is 



Cbeeee © iebes 297 

smooth, add the beaten yolks of two eggs, take 
from the fire, fold in the stiffly-beaten whites 
and serve immediately. 

CHEESE FONDU— X 

Cook to a smooth paste one cupful each of 
scalded milk and soft bread-crumbs, one-quarter 
pound of broken cheese, a tablespoonful of butter 
and a pinch of salt. Add the yolks of three eggs 
well beaten, cook for a moment, take from the 
fire and fold in the stiffly-beaten whites of the 
eggs. Turn into a buttered baking-dish and 
bake for twenty minutes. 

CHEESE FONDU— XI 

Beat the yolks of three eggs into a cupful of 
hot cream, add a cupful of grated cheese, half a 
cupful of bread-crumbs, and salt, cayenne, and 
mace to season. Cook until the egg thickens, 
take from the fire, fold in the stiffly-beaten whites 
and bake in a buttered baking-dish until well 
puffed and brown. A cupful of milk and a table- 
spoonful of butter may be used instead of the 
cream. 

CHEESE FONDU— XII 

Soak a cupful of bread-crumbs in two cupfuls of 
milk which has been heated with a pinch of soda. 
Add three eggs well beaten, a tablespoonful of 
melted butter, salt and cayenne to season, and a 



298 One Gbouaanft Salads 

cupful of grated cheese. Turn into a buttered 
baking-dish, sprinkle with crumbs, dot with 
butter, dust with paprika, and bake, covered, 
for fifteen minutes, then uncover and brown. 
Serve immediately. 

CHEESE FONDU— XIII 

Stir a cupful of bread-crumbs into two cupfuls 
of scalded milk. Add a heaping tablespoonful 
of butter, a pinch of salt, half a cupful of grated 
cheese, and three eggs beaten separately, and 
bake for twenty minutes in a hot oven. 

CHEESE FONDU— XIV 

Mix eight tablespoonfuls of grated cheese with 
twelve tablespoonfuls of grated bread-crumbs, 
two tablespoonfuls of butter, a cupful of hot 
milk, and salt, mustard, and cayenne to season. 
Add three eggs well beaten, and a pinch of soda. 
Cook in a double boiler until smooth and creamy 
and serve on toast. 

CHEESE FONDU— XV 

Melt one-fourth cupful of butter, add three 
heaping tablespoonfuls of flour, and cook to a 
smooth paste. Add half a cupful of milk or 
cream and cook until thick, stirring constantly. 
Take from the fire, and when slightly cool add 
the yolks of three eggs beaten with half a cupful 
of grated Parmesan cheese and salt, pepper, and 
grated nutmeg to season. Mix thoroughly, fold 



Cbeese ©tebes 299 

in the stiffly-beaten whites of the eggs, turn into a 
buttered baking-dish, and bake for twenty min- 
utes. Serve immediately. 

CHEESE FONDU— XVI 

Melt a tablespoonful of butter in a cupful of 
milk, pour over half a cupful of stale bread- 
crumbs, and let stand until the milk is absorbed. 
Season with salt and cayenne and add one at a 
time the unbeaten yolks of three eggs. Add 
one-fourth pound of grated cheese, fold in the 
stiffly-beaten whites, pour into a buttered baking- 
dish, sprinkle with crumbs, bake for twenty 
minutes, and serve immediately. 

CHEESE FONDU— XVII 

Make a Cream Sauce of a cupful of milk and a 
tablespoonful each of butter and flour. Season 
with salt and pepper, add a cupful of grated 
cheese, cook until melted, add the beaten yolks 
of four eggs, cook until thick, fold in the stiffly- 
beaten whites, and serve on toast. 

CHEESE FONDU— XVIII 

Beat six eggs, add three tablespoonfuls of 
butter, one-fourth pound of grated cheese, and 
salt and pepper to season. Cook in a double 
boiler until smooth and creamy and serve on 
hot toast. 



300 One GbousanD SalaDs 

GNOCCHI— I 

Make a Cream Sauce of one-fourth cupful each 
of butter, flour, and corn-starch and two cup- 
fuls of scalded milk. Add the yolks of two eggs 
slightly beaten, a pinch of salt, and half a cupful 
of grated cheese. Cool in a shallow pan, cut 
into strips, sprinkle with grated cheese, and 
brown in the oven. 

GNOCCHI— II 

Heat one and one-half cupfuls of milk in a 
double boiler, and thicken with one-fourth cup- 
ful of flour and corn-starch rubbed smooth with 
half a cupful of milk. Cook for twenty minutes, 
stirring frequently, then add one-fourth cupful 
of butter, the yolks of two eggs well beaten, and 
half a cupful of grated Parmesan cheese. Stir 
until the cheese is melted, turn into a shallow 
pan, and cool. Cut into squares or circles, 
sprinkle with grated cheese, and put into the oven 
long enough to melt the cheese. 

GOLDEN BUCK— I 

Bring a cupful of milk to the boil, add two cup- 
fuls of grated cheese, and salt, cayenne, and mus- 
tard to season. Stir until the cheese is melted, 
pour over buttered toast and serve a poached egg 
on each slice, seasoning the egg with salt, pepper, 
and butter. 



Cbeese Didbes 301 

GOLDEN BUCK— II 

Melt a tablespoonful of butter and add salt, 
dry mustard, and cayenne to season. When 
thoroughly hot, add a cupful of hot milk which 
has been heated with a bit of soda and mixed with 
half a cupful of cracker-crumbs and a cupful of 
grated cheese. Cook for three minutes, take 
from the fire, add two well-beaten eggs, and serve 
on buttered toast. 

GOLDEN BUCK— III 

Bring to the boil a cupful of ale or beer and 
a tablespoonful of butter. Add half a pound of 
grated American cheese and mustard, cayenne, 
and celery salt to season. Beat two eggs 
separately, then mix. Pour the hot cheese 
gradually into the egg, beating constantly, season 
with Worcestershire Sauce and lemon- juice, and 
serve immediately on buttered toast. 

GOLDEN BUCK— IV 

Bring to the boil one cupful of milk, red wine or 
ale. Add two cupfuls of grated cheese with salt, 
mustard, and cayenne to season, and cook until 
the cheese is dissolved, stirring constantly. 
Serve on toast with a poached egg on each slice. 

GOLDEN BUCK— V 
Prepare cheese according to directions given 



302 One GbousanD SalaDs 

for Welsh Rabbit — I, seasoning with Worcester- 
shire Sauce and tabasco. Serve on toast and lay 
a poached egg on each slice. 

GOLDEN BUCK— VI 

Mix five ounces of broken American cheese with 
a beaten egg, one tablespoonful of butter, five 
tablespoonfuls of milk, and salt, cayenne, and 
mustard to season. Cook in a double boiler 
until almost creamy and serve on toast with a 
poached egg on each slice. 

MOCK CRAB 

Rub the yolk of a hard-boiled egg to a smooth 
paste with a tablespoonful of oil, add a teaspoon- 
ful each of salt, sugar, and made mustard, and a 
dash of cayenne. When well mixed, add half a 
pound of grated cheese and a tablespoonful of 
vinegar seasoned with onion-juice. Mix thor- 
oughly and serve in crab -shells or ramekins. 
A cupful of chopped cooked chicken may be 
added. 

NUT CHEESE 

Wet a mould in cold water and pack cream 
cheese into it with alternate layers of broken 
English walnuts. Have nuts on top and serve 
ice-cold. 

CHEESE OMELET— I 
Season beaten eggs with grated Parmesan 



Gbeeae SHsbes 3°3 

cheese, make an omelet in the usual way, sea- 
soning with salt and pepper, and sprinkle with 
grated cheese before folding. 

CHEESE OMELET— II 

Beat two eggs slightly, season with salt and 
cayenne, add a tablespoonful of grated cheese 
and half a teaspoonful of melted butter. Cook in 
melted butter without stirring until firm, fold, 
and sprinkle with grated cheese. 

CHEESE OMELET— III 

Beat two eggs thoroughly, season with salt, 
pepper, and minced parsley and add a heaping 
teaspoonful of grated Parmesan cheese. Melt a 
tablespoonful of butter in a frying-pan, add the 
egg mixture, and stir until it begins to set, then 
shake the pan until cooked. Fold, turn out, and 
serve. Sprinkle with grated cheese. 

CHEESE OMELET— IV 

Beat three eggs with two teaspoonfuls of 
minced parsley, three tablespoonfuls of grated 
cheese, and salt and pepper to season. Have a 
tablespoonful of butter hissing hot in an omelet 
pan and make an omelet in the usual manner. 

CHEESE OMELET— V 

Melt a teaspoonful of butter in a chafing-dish. 
When it is hot, pour in four eggs and four ta- 



304 One Cbousanfc SalaDs 

blespoonftils of milk beaten together. Lift the 
edges as it cooks and when cooked through put 
on the lid, sprinkle with grated cheese, fold and 
serve. 

CHEESE OMELET— VI 

Beat eight eggs with one-fourth cupful of wa- 
ter and salt and pepper to season. Add a tea- 
spoonful of butter broken into bits and grated 
cheese to taste. Cook pale brown in a frying- 
pan and fold. 

CHEESE AND OYSTERS 

Lay drained oysters in a well-buttered baking- 
dish, sprinkle with pepper, salt, and minced pars- 
ley, moisten with Champagne, and cover thickly 
with grated Parmesan cheese. When brown, 
drain off the fat and serve in the dish in which it 
was baked. Cream sauce may be used instead 
of Champagne. 

CHEESE PATTIES— I 

Mix three eggs, an ounce of softened butter, 
and two ounces of grated cheese. Bake in small 
patty-pans. 

CHEESE PATTIES— II 

Remove the centres from cubes of bread. Beat 
an egg with a cupful of milk, dip the shells into 
it, then roll in crumbs and fry. Mix two ounces 
of grated cheese with an ounce of butter, a table- 



Cbeeae Wishes 305 

spoonful of milk, and salt and cayenne to season. 
Fill the shells and put into the oven until the 
cheese is melted. 

CHEESE PATTIES— III 

Rub one-fourth pound of Roquefort cheese to 
a smooth paste with butter, seasoning with salt, 
pepper, and mustard. Add gradually the well- 
beaten yolks of three eggs and a tablespoonful of 
Sherry. Mix thoroughly, fold in the stiffly- 
beaten white of an egg, and bake in a quick oven, 
in patty-pans lined with pastry. 

CHEESE PATTIES--IV 

Beat the whites of four eggs to a stiff froth, add 
the beaten yolks and salt and cayenne to season. 
Add a cupful of grated cheese and half a cupful 
of milk. Pour into buttered ramekins, sprinkle 
with crumbs, and bake. Serve in the dishes. 

POTTED CHEESE 

Rub half a pound of rich cheese to a smooth 
paste with butter, seasoning with sugar, cayenne, 
and curry powder or anchovy paste. Moisten 
with Sherry if desired. Pack into small jars and 
cover with clarified butter or melted paraffine. 

CHEESE PASTE 

Pound cheese to a paste with butter and season 
to taste with pepper, mustard, and wine or vine- 



306 ©ne Gbousanft Salads 

gar. Serve on crackers. Roquefort cheese 
makes a good paste rubbed smooth with butter 
and moistened with Sherry. 

CHEESE PUDDING— I 

Mix three-fourths pound of grated bread- 
crumbs and half a pound of grated cheese with a 
pinch of salt and a dash of cayenne. Pour over 
a cupful of hot milk in which a heaping table- 
spoonful of butter has been melted and soak for 
twenty minutes. Add four eggs well beaten, 
mix thoroughly, turn into a buttered baking-dish 
and bake for forty-five minutes. Serve in the 
baking-dish. 

CHEESE PUDDING— II 

Mix two tablespoonfuls of butter, four table- 
spoonfuls of bread-crumbs, and eight tablespoon- 
fuls of grated cheese. Pour over a cupful of 
boiling milk, add the yolks of three eggs well 
beaten and a pinch of salt. Cool for a few mo- 
ments, fold in the stiffly -beaten whites, and bake 
for twenty minutes in a buttered baking-dish. 

CHEESE PUDDING— III 

Butter four slices of bread, put two of them into 
a buttered baking-dish, cover with half a pound 
of grated cheese, season with salt and cayenne, 
cover with bread, add a cup of milk, let stand 
for five minutes, and bake for twenty minutes. 



Cbeese 2>tebes 307 

CHEESE PUDDING— IV 

Sprinkle hot toast with grated cheese and put 
in the oven until the cheese melts. Take out and 
arrange in layers in a buttered baking-dish. 
Beat two eggs with enough milk to fill the dish, 
add salt and pepper to season, pour over, and 
bake until the custard is firm. 

CHEESE PUDDING— V 

Butter thin crackers, dip each into hot milk 
and put into a buttered baking-dish, sprinkling 
each layer with salt, paprika, and mustard, and 
covering thickly with grated cheese. The top 
layer should be crackers. Dot with butter and 
add a cupful of milk which has been heated with 
a pinch of soda. Bake covered for half an hour, 
then uncover and brown. 

CHEESE PUFFS—I 

Bring to the boil a cupful of boiling water and 
three tablespoonfuls of butter. Add five table- 
spoonfuls each of flour and grated Parmesan 
cheese with salt and paprika to season. Cook 
until the mixture leaves the sides of the pan, 
stirring constantly, take from the fire, cool, and 
add one at a time three unbeaten eggs. Beat 
for twenty minutes, drop by spoonfuls on but- 
tered paper far apart, and bake for twenty 
minutes. Serve immediately. 



308 ©ne GboueanD Salafcs 

CHEESE PUFFS— II 

Dissolve three ounces of butter in half a cup- 
ful of hot water. Add three ounces each of 
grated American and Gruyere cheese. Stir 
until creamy, then add enough sifted flour to 
make a stiff paste and the beaten yolks of two 
eggs. Mix thoroughly, mould with two but- 
tered tablespoons, and bake on greased paper 
in a moderate oven until they begin to brown. 
Then brush with the beaten whites of two eggs. 
Heat thoroughly, sprinkle with pepper and 
grated cheese, and serve. 

CHEESE PUFFS— III 

Bring to the boil one cupful of water and two 
tablespoonfuls of butter. Mix four tablespoon- 
fuls each of flour and grated cheese with salt and 
cayenne to season, stir into the boiling water, and 
cook until the mixture leaves the sides of the pan, 
stirring constantly. Take from the fire, cool, 
and add one at a time two unbeaten eggs, mixing 
thoroughly. Beat for ten or fifteen minutes 
and drop by spoonfuls far apart on a buttered tin 
sheet and bake for twenty minutes. Serve hot. 
Brown or White Sauce may be served with them. 

CHEESE PUFFS— IV 

Boil two cupfuls of water and two tablespoon- 
fuls of butter. Add enough sifted flour to make 
a smooth thick paste, and cook until it leaves the 



Gbeese Dtsbes 309 

sides of the pan, stirring constantly. Add four 
tablespoonfuls of grated cheese, take from the 
fire, and add one at a time two unbeaten eggs. 
Beat hard for fifteen minutes. Drop by tea- 
spoonfuls on a buttered tin sheet and bake until 
brown. Serve immediately. 

CHEESE RAMEKINS— I 

Season a cupful of buttered crumbs with salt 
and paprika, add half a cupful of grated cheese 
and two eggs beaten with one and one-half cup- 
fuls of milk. Turn into buttered ramekins and 
bake until the egg is set. Serve immediately, 
in the ramekins. 

CHEESE RAMEKINS— II 

Bring to the boil two tablespoonfuls of butter 
and three-fourths cupful of water, seasoning with 
salt and pepper. Add half a cupful of sifted 
flour and cook for four or five minutes, stirring 
constantly. Add one-fourth pound of grated 
Parmesan cheese, take from the fire, and add one 
at a time three unbeaten eggs. Beat thoroughly, 
fill buttered ramekins two-thirds full, sprinkle 
with grated Swiss cheese, and bake for twenty 
minutes. Serve immediately. 

CHEESE RAMEKINS— III 

Cook to a smooth paste four tablespoonfuls 
each of grated cheese and bread-crumbs, two 
tablespoonfuls of butter, pepper and salt to season, 



310 ©ne Gbousanfc Sala&a 

and half a cupful of cream. Add the yolks of 
three eggs well beaten, take from the fire, cool, 
fold in the stiffly-beaten whites, and bake in 
buttered ramekins for five or ten minutes. 

ROASTED CHEESE— I 

Cover slices of toast with thin slices of Swiss or 
Gruyere cheese. Sprinkle with pepper and salt, 
cover with crumbs, and bake until the cheese is 
melted. 

ROASTED CHEESE— II 

Rub one-fourth pound of grated cheese to a 
paste with two tablespoonfuls of butter, the 
yolks of two eggs, and salt, mustard, and cay- 
enne to season. Spread on toast, put into a 
hot oven for four or five minutes, and serve 
immediately. 

BACON RABBIT i 

Cook to a smooth paste half a pound of broken 
American cheese and half a cupful of ale, sea- 
soning with salt and cayenne. Stir constantly. 
Pour over hot toast and serve with a thin slice 
of fried bacon on each piece. 

YORKSHIRE RABBIT 

Prepare a golden buck and lay a thin slice of 
fried bacon on each service. 

1 NOTE. ALL RABBITS MAY BE COOKED IN A 

CHAFING-DISH. 



Gbeese Disbcs 311 

TOMATO RABBIT 

Cook a can of tomatoes for twenty minutes, 
then add a heaping teaspoonful of butter, two 
tablespoonfuls of Worcestershire Sauce, with salt. 
paprika, and mustard to season highly. Add a 
pound of cheese broken into bits, stir until the 
cheese is melted, and pour over buttered toast or 
hot crushed crackers. 

NOODLE RABBIT 

Boil noodles until tender in salted water to 
cover, drain, and put into a buttered serving-dish. 
Pour over a Welsh rabbit and serve immediately. 

OYSTER RABBIT 

Melt two tablespoonfuls of butter, add half a 
pound of broken cheese and salt and cayenne to 
season. As the cheese melts add gradually two 
eggs beaten with the liquor drained from a cupful 
of oysters, and when smooth add the oysters, 
parboiled and cut into bits. 

WELSH RABBIT— I 

Melt a tablespoonful of butter, add half a 
pound of cheese, cut into bits, and stir until 
the cheese is melted. Add a pinch each of salt, 
paprika, and soda, and one egg or the yolks of two 
beaten with half a cupful of ale or beer. Stir 
until smooth and creamy and serve immediately 



312 ©ne GbousanD Salate 

on toast. Half a cupful of stewed and strained 
tomato may be used instead of the ale. 

WELSH RABBIT— II 

Melt a tablespoonful of butter, add a pound of 
broken cheese, and salt, mustard, and cayenne 
to season. Add gradually half a cupful of beer, 
then the beaten yolk of an egg, beaten thor- 
oughly, and serve on toast. 

WELSH RABBIT— III 

Melt in a double boiler a tablespoonful of but- 
ter, add half a pound of broken cheese, with 
salt, mustard, and cayenne to season. Stir until 
smooth, then add half a cupful of ale or beer, 
mix thoroughly, and serve on toast. Add the 
beaten yolk of an egg if desired. 

WELSH RABBIT— IV 

Grate one-fourth pound of cheese and put into 
a double boiler with half a cupful of milk. 
When the cheese is melted add an egg beaten with 
a teaspoonful each of mustard and salt and a dash 
of cayenne. Add a teaspoonful of butter, cook 
until creamy, stirring constantly, and serve on 
toast. 

WELSH RABBIT— V 

Put a pound of broken cheese into a double 
boiler with a teaspoonful of butter and stir until 
melted, adding gradually two or three table- 



Cbeese Dtsbes 3*3 

spoonfuls of milk. When the cheese is melted, 
season with Worcestershire or mustard and serve 
on toast. A beaten egg may be added. 

WELSH RABBIT— VI 

Mix a teaspoonful of mustard with a pinch of 
salt and a dash of cayenne. Add one egg well 
beaten and mix thoroughly. Melt one-fourth 
pound of grated cheese in a double boiler with 
one-fourth cupful of cream or ale, stir until 
smooth, and add the egg mixture. Serve im- 
mediately on toast. 

WELSH RABBIT— VII 

Melt a tablespoonful of butter, add a teaspoon- 
ful of paprika and one-third cupful of beer. 
When smooth and hot, add a pound of broken 
cheese and stir constantly until melted, adding 
gradually another one-third cupful of beer. 
As soon as the cheese is melted, add the beaten 
yolk of an egg, and salt, pepper, mustard, 
and Worcestershire Sauce to season. Serve on 
toast. 

WELSH RABBIT— VIII 

Pour one-quarter inch of milk or ale into a 
chafing-dish, season with salt, and bring to the 
boil. Add a pound of broken cheese, a teaspoon- 
ful of butter and salt, mustard and Worcester- 
shire Sauce to season. When the cheese is 



314 ©ne GbouaanD Salads 

nearly melted, add an egg slightly beaten and 
serve immediately on toast. 

WELSH RABBIT— IX 

Melt a pound of broken cheese in a double 
boiler and add an egg well beaten with three 
tablespoonfuls of milk or cream. Stir until 
smooth and creamy and serve on hot toast. 

WELSH RABBIT— X 

Bring to the boil one cupful each of milk and 
cream and add a bit of soda the size of a pea. 
Add two cupfuls of broken American cheese, a 
teaspoonful of made mustard, salt and paprika 
to season, and a beaten egg. Serve on buttered 
toast which has been moistened with hot cream. 

WELSH RABBIT— XI 

Melt a tablespoonful of butter, add half a 
pound of broken cheese, and salt, mustard, and 
cayenne to season. Stir until the cheese is 
melted, add an egg beaten with one-fourth cup- 
ful of milk, and serve immediately on toast. 

WELSH RABBIT— XII 

Melt a tablespoonful of butter, add half a 
pound of grated cheese, and cayenne, mustard, 
and celery-salt to season. Add two eggs beaten 
separately and well mixed, a teaspoonful each of 
lemon- juice and Worcestershire Sauce, and half a 



Cbeese Diebes 315 

cupful of ale. Stir until creamy and serve imme- 
diately on buttered toast. 

WELSH RABBIT— XIII 

Bring six tablespoonfuls of milk or beer to the 
boil in a chafing-dish which has been rubbed with 
cut garlic. Add a pound of broken American 
cheese, salt, red and white pepper to season, 
and a teaspoonful each of horseradish and Wor- 
cestershire Sauce. Cook until smooth and 
creamy, stirring constantly, and if desired add 
the beaten yolks of two eggs. Serve immediately 
on toast moistened with milk. 

WELSH RABBIT— XIV 

Grate a pound of cheese and melt in a chafing- 
dish with a scant half-cupful of ale or beer. Stir 
until melted, then season with salt, pepper, and 
mustard, and serve on toast. A teaspoonful of 
butter, a few drops of onion-juice, and the beaten 
yolks of two eggs may be added just before 
serving. 

WELSH RABBIT— XV 

Melt two tablespoonfuls of butter, add half a 
pound of broken cheese, half a cupful of milk, 
the yolks of two eggs, and salt and pepper to 
season. Stir until smooth and creamy and serve 
on toast. 



316 ©ne GbousanD SalaDs 

WELSH RABBIT— XVI 

Put a teaspoonful of butter into a double boiler 
and, when melted, add one-fourth pound of 
broken American cheese. When the cheese is 
melted, add two eggs beaten with a cupful of 
cream and a pinch of salt. Pour over toast, and 
serve. 

WELSH RABBIT— XVII 

Put one-fourth pound of grated cheese into a 
saucepan with two tablespoonfuls of butter and 
mash to a smooth paste as the butter melts. 
When the cheese is nearly melted, add the yolks 
of two eggs well beaten, half a cupful of milk, 
and salt and cayenne to season. Stir until 
creamy and serve on hot toast. 

WELSH RABBIT— XVIII 

Bring to the boil half a cupful of milk or ale, 
add two cupfuls of grated cheese, and cook until 
the cheese is melted, stirring constantly. Season 
with salt and cayenne and add the yolks of two 
eggs well beaten. Serve immediately on toast. 
If the cheese is not very rich add a teaspoonful of 
butter. 

WELSH RABBIT— XIX 

Mix one-fourth pound of grated cheese with a 
heaping tablespoonful of butter, half a cupful of 
milk, the beaten yolks of two eggs, and salt, pep- 



Cbeeee ©tebes 317 

per, mustard, and cayenne to season. Cook in a 
double boiler until smooth, stirring constantly, 
and serve on toast. 

WELSH RABBIT— XX 

Beat the yolks of two eggs with a cupful of 
milk, add a tablespoonful of butter, a wineglass- 
ful of Sherry, and salt and cayenne to season. 
Add a pound of broken cheese, cook for five 
minutes, and serve on toast. 

WELSH RABBIT XXI 

Bring half a cupful of milk to the boil, season- 
ing with salt and cayenne. Add two cupfuls of 
grated cheese and stir until the cheese is melted. 
Take from the fire, add the yolks of two eggs well 
beaten, and serve on toast. 

WELSH RABBIT— XXII 

Grate one-fourth pound of cheese and mix to a 
paste with half an ounce of butter, a teaspoonful 
of made mustard, two tablespoonfuls of cream, 
one tablespoonful of ale or beer, and cayenne 
and black pepper to taste. Cook in a double 
boiler until melted, stirring constantly, and 
serve on thin slices of hot toast. 

WELSH RABBIT— XXIII 

Melt in a double boiler one-fourth pound of 
broken American cheese, a pinch each of paprika 
and mustard, and a wineglassful of ale, half of 



318 One GbousanD Salads 

which may be Rhine wine if desired. Serve 
immediately on hot toast. 

WELSH RABBIT— XXIV 

Bring half a cupful of beer to the boil with a 
tablespoonful each of butter and Worcestershire, 
and mustard and cayenne to season. Add a 
pound of soft American cheese grated and cook 
until smooth and creamy, stirring constantly, and 
add a little more beer if required. Serve imme- 
diately on hot toast, which may be dipped in 
beer. 

WELSH RABBIT— XXV 

Grate two pounds of American cheese and melt 
in a double boiler. Add a glassful of milk and 
beat with a whip until smooth and creamy. 
Serve immediately on toast. Season with Wor- 
cestershire and tabasco if desired. 

WELSH RABBIT— XXVI 

Bring to the boil a pint of milk, add a pound of 
soft cheese broken into bits and stir constantly. 
As it melts add a tablespoonful of cream, and 
salt, mustard, and cayenne to season. When 
smooth and hot, serve on hot buttered toast. 

WELSH RABBIT— XXVII 

Cook in a double boiler one pound of broken 
American cheese, half a cupful of ale, and a dash 









Cbeeae ©tabes 319 

of cayenne. Stir until the cheese is melted, then 
serve on hot toast, which may be dipped in beer 
or ale if desired. 

WELSH RABBIT— XXVIII 

Melt a tablespoonful of butter, add a pound of 
broken cheese, and salt, cayenne, and mustard 
to season. Stir constantly and add gradually 
half a cupful of ale or beer. Cook until smooth 
and creamy, and serve on toast. A teaspoonful 
of Worcestershire Sauce may be added if desired. 

WELSH RABBIT— XXIX 

Grate a pound of cheese, season with cayenne 
and mustard, add a tablespoonful of butter, and 
cook until nearly melted, stirring constantly. 
Add a wineglassful of ale or beer and pour over 
toast moistened with hot beer. Serve on hot 
toast. 

WELSH RABBIT— XXX 

Shave a pound of mild cheese and put into 
the chafing-dish with half a cupful of hot ale. 
Stir until the cheese is melted, seasoning with 
salt, mustard, and cayenne, and serve immedi- 
ately on toast. 

WELSH RABBIT— XXXI 

Melt a heaping tablespoonful of butter with a 
pinch of dry mustard, add three cupfuls of grated 
cheese, and stir constantly until it begins to 



320 ®ne GbousanO SalaDs 

soften. Add gradually about half a cupful of 
ale and stir constantly until thick and smooth. 
Serve immediately on hot toast, which may be 
moistened with beer. 

WELSH RABBIT— XXXII 

Grate a pound of cheese and rub to a smooth 
paste with two tablespoonfuls of butter, four 
teaspoonfuls of made mustard, eight tablespoon- 
fuls of cream, and cayenne and black pepper to 
season. If desired add four tablespoonfuls of 
ale or beer. Dip thick slices of toast in boiling 
water and put into the oven. Put the cheese 
mixture into a double boiler, stir until melted, 
and pour over the toast, heat for a moment and 
serve. 

WELSH RABBIT— XXXIII 

Weigh the eggs, allowing one for each person. 
Grate a piece of cheese, weighing a third as much 
as the eggs. Use one-sixth the weight of the 
eggs in butter. Beat the eggs, add the butter 
and cheese and stir until smooth and thick. 
Season with salt and pepper and serve. 

WELSH RABBIT XXXIV 

Beat the yolks of three eggs with four table- 
spoonfuls of cream, add a pound of broken 
cheese, a teaspoonful of Worcestershire Sauce, 
and salt and cayenne to season. Cook until 



Cbeesc Disbcs 321 

smooth and creamy in a double boiler or chaf- 
ing-dish, and serve at once on toast. 

CHEESE SCALLOPS 

Soak a cupful of bread-crumbs until soft in a 
cupful of hot milk. Drain off the milk if it is 
not entirely absorbed, and add two tablespoon- 
fuls of butter. Add two ounces each of grated 
Parmesan and American cheese, and salt, cay- 
enne, and mustard to season. Mix thoroughly 
with the beaten yolks of three eggs, and bake in 
patty-pans lined with pastry. 

SCHMIERKASE 

Pour two quarts of boiling water into two 
quarts of thick sour milk, let stand until nearly 
cool, then pour into a cheesecloth bag and hang v 
over night. Beat the curd thoroughly, seasoning 
with salt, pepper, and cream, and add a little 
melted butter if desired. Work until smooth and 
soft, shape into balls, cool and serve. Two 
tablespoonfuls of grated Parmesan cheese may be 
added to each cupful of the curd. 

BREAD CHEESE STICKS 

Cut whole wheat bread into strips and spread 
with butter. Rub to a paste one-fourth pound of 
grated cheese, a tablespoonful of tomato catsup, 
and a teaspoonful of Worcestershire sauce. 
Spread on the bread, and bake until crisp. 



322 ©ne GboueanD Salads 

SPANISH CHEESE 

Chop fine one tablespoonful of parsley and 
one green pepper, freed from seeds. Beat the 
yolks of four eggs until light and the whites 
until stiff. Blend two tablespoonfuls of flour 
with sufficient milk to make creamy batter, add 
the beaten yolks, three heaping tablespoonfuls 
of grated Parmesan cheese, the chopped mixture, 
and a little salt. Add the beaten whites grad- 
ually and when well mixed turn into a buttered 
baking-dish, and bake in a hot oven until well- 
puffed and browned. Serve immediately. 

CHEESE SCRAMBLE— I 

Beat six eggs with salt and pepper to season, 
add three tablespoonfuls of butter and one- 
fourth pound of grated cheese. Cook until 
smooth and creamy and serve on toast. 

CHEESE SCRAMBLE— II 

Beat five or six eggs, add a third of their 
weight of grated Parmesan cheese, and one- 
sixth their weight of butter. Season with salt 
and cayenne and cook over a slow fire until the 
eggs are set. Serve on toast. 

CHEESE STRAWS— I 

Sift a cupful of flour with a pinch of baking- 
powder, add two ounces of grated Parmesan 
cheese with the beaten yolk of an egg and enough 



Cbeeae Dfsbes 323 

milk to make a stiff paste. Roll thin, cut into 
straws, bake until brown, and sprinkle with 
grated cheese while hot. 

CHEESE STRAWS— II 

Rub together two ounces each of butter and 
flour with salt and cayenne to season. Add two 
ounces of grated Parmesan cheese and mix to a 
thick paste with the yolk of an egg y well beaten. 
Roll out, cut into rings and strips, and bake for 
ten minutes in a quick oven. Serve with the 
straws passed through the rings. 

CHEESE STRAWS— III 

Mix three heaping tablespoonfuls each of 
sifted flour and grated Parmesan cheese with salt, 
pepper, cayenne, and grated nutmeg to season. 
Add a tablespoonful of softened butter and the 
yolk of an egg beaten with a tablespoonful of 
milk. Mix thoroughly, roll thin, cut into straws, 
and bake for fifteen minutes in a slow oven. 

CHEESE STRAWS— IV 

Mix two ounces each of butter, flour, and grated 
Parmesan cheese with the beaten yolk of an egg, 
an ounce of grated Cheddar cheese, and salt, 
cayenne and mace to season. Roll out thin, cut 
into narrow strips, bake and serve cold. 

CHEESE STRAWS— V 

Sift six heaping teaspoonfuls of flour, add six 



324 ©ne Gbousanfc Salafcs 

tablespoonfuls of grated Swiss or Parmesan 
cheese, two tablespoonfuls each of butter and 
cream, and salt, cayenne, and grated nutmeg to 
season. Roll very thin, cut into strips, and bake 
in a buttered pan. 

CHEESE STRAWS— VI 

Mix three ounces of grated Parmesan cheese 
with two ounces of flour, the yolk of an egg well- 
beaten, and salt and cayenne to season. Roll out, 
cut into narrow strips, and bake on buttered tin 
sheets. 

CHEESE STRAWS— VII 

Mix one-fourth pound of flour with two ounces 
each of butter and grated Parmesan cheese, and 
add salt and cayenne to season. Mix to a stiff 
paste with the beaten yolk of an egg. Roll out, 
cut into strips, twist into fancy shapes and bake 
until crisp. 

CHEESE STRAWS— VIII 

Mix one-fourth pound each of butter, flour, and 
grated cheese with a pinch each of salt and cay- 
enne. Add the yolk of an egg well-beaten and 
enough cold water to make a stiff paste. Roll 
out, cut into straws, bake brown, and serve hot 
or cold. 

CHEESE STRAWS— IX 

Mix two cupfuls of grated cheese, one cupful of 






Gbeese Bisbes 325 

flour, three tablespoonfuls of melted butter, and 
salt and cayenne to season. Add enough cold 
water to make a dough, roll thin, cut into strips 
and bake brown. 

CHEESE STRAWS— X 

Mix one cupful of flour, half a cupful of grated 
Parmesan cheese and the beaten yolk of an egg 
with salt and cayenne to season. Mix to a 
stiff paste with ice-water, roll out, cut into 
strips, and bake. 

CHEESE STRAWS— XI 

Mix a cupful each of flour and grated cheese 
with a pinch of cayenne, and work into it two 
tablespoonfuls of butter. Add enough ice- 
water to make a paste, roll out thin, cut into 
strips, and bake. Serve either hot or cold. 

CHEESE STRAWS— XII 

Mix one cupful of grated cheese with a scant 
half cupful of butter, one cupful of flour, a pinch 
each of salt and paprika, and the yolk of an egg 
beaten with a tablespoonful of milk. Roll thin, 
cut into straws, and bake in a quick oven. 

CHEESE STRAWS— XIII 

Sift a scant teaspoonful of baking-powder with 
a cupful of flour, add four tablespoonfuls of 
grated cheese, salt and cayenne to season, the 
beaten yolk of an egg, and enough cream to make 



326 ©ne GbouganO SalaOa 

a soft paste. Roll thin, cut into narrow strips, 
and bake. Brush with the beaten white of 
egg, sprinkle with grated cheese, and brown. 

CHEESE STRAWS— XIV 

Mix three ounces each of butter, flour, and 
grated cheese, and season with cayenne and mace. 
Add enough ice-water to make a stiff dough, roll 
thin, cut into straws, and bake in a quick oven. 
Serve immediately. 

CHEESE STRAWS— XV 

Mix two tablespoonfuls each of flour and bread- 
crumbs with four tablespoonfuls of grated cheese. 
Add the yolks of two eggs beaten with two table- 
spoonfuls of cold water and a dash of cayenne. 
Work gradually into a hard dough. Roll thin, 
cut into straws, and bake until crisp on greased 
paper. 

CHEESE STRAWS— XVI 

Work two tablespoonfuls of butter into a cup- 
ful of flour, adding a pinch each of salt and cay- 
enne. Add three tablespoonfuls of ice-water 
and half a pound of grated cheese. Roll out, 
cut into strips, and bake. 

CHEESE STRAWS— XVII 

Sift eight tablespoonfuls of flour with a tea- 
spoonful of baking-powder, add eight tablespoon- 
fuls of grated cheese, four tablespoonfuls of 



Cbeesc Wtsbcs 327 

butter, salt and cayenne to season, and a beaten 
egg. Roll thin, cut into straws, and bake. 

CHEESE STRAWS— XVIII 

Sift one cupful of pastry flour with a pinch 
each of salt and baking-powder, rub into it one- 
third cupful of butter and nearly a cupful of 
grated cheese, and make into dough with ice- 
water, add a dash of paprika, roll out, cut into 
strips, and bake. 

CHEESE STRAWS— XIX 

Rub a heaping tablespoonful of butter into a 
cupful of pastry flour, add a pinch of salt, a cup- 
ful of grated cheese, and enough ice-water to 
make a stiff dough. Roll thin, cut into strips, 
and bake. 

CHEESE STRAWS— XX 

Mix three tablespoonfuls each of flour and 
grated cheese with a tablespoonful each of milk 
and melted butter and the beaten yolk of an egg, 
and salt, cayenne, and grated nutmeg to season. 
Add enough flour to roll, roll thin, cut into strips, 
and bake in a slow oven. Serve hot. 

CHEESE STRAWS— XXI 

Roll puff paste one-fourth inch thick, sprinkle 
half of it with grated cheese, fold over, cut into 
strips, and bake. 



328 ©ne Gbousanfc SalaDe 

CHEESE STRAWS— XXII 

Roll scraps of puff paste thin, sprinkle with 
grated cheese, fold, roll out, sprinkle again, 4 
repeat, and harden on ice. When cold, roll thin, 
cut into narrow strips, and tie four or five to- 
gether with another one. Bake, and serve 
either hot or cold. 

CHEESE STRAWS— XXIII 

Roll scraps of puff paste thin, sprinkle with 
grated cheese and cayenne, fold, roll out, sprinkle 
again and repeat. Cool on ice, roll out, cut into 
strips, and bake. 

CHEESE STRAWS— XXIV 

Roll pastry into a thin sheet, sprinkle half of it 
with grated Parmesan cheese and paprika to 
season. Fold the other half of the paste over, 
press together, add cheese as at first, fold again, 
roll out and add cheese once or twice more. Roll 
into a sheet, cut in strips or circles, and bake 
about ten minutes. 

CHEESE STRAWS— XXV 

Roll pastry one-fourth inch thick, sprinkle 
half of it with grated cheese, season with salt 
and cayenne, fold, press together, fold again, roll 
out, sprinkle with cheese and proceed as before. 
Then cut into strips and bake. 



Cbeese Dtebes 329 

CHEESE STRAWS— XXVI 

Cut thick pastry into strips, sprinkle with 
grated cheese, and bake until brown. 

CHEESE STRAWS— XXVII 

Roll scraps of puff paste, cut into strips, 
sprinkle with grated cheese and bake, or roll thin, 
spread with cheese, double over, cut into strips, 
and bake. 

CHEESE SOUFFLE— I 

Cook together two tablespoonfuls of butter 
and one heaping tablespoonful of flour. Add 
half a cupful of milk and cook until thick, 
stirring constantly and seasoning with salt and 
cayenne. Take from the fire, add the yolks of 
two eggs well beaten and one cupful of grated 
cheese. Cool, fold in the stiffly-beaten whites, 
turn into a buttered baking-dish, and bake for 
half an hour. 

CHEESE SOUFFLE— II 

Thicken half a cupful of milk or cream with a 
tablespoonful each of butter and flour cooked 
together, and season with salt and paprika. Stir 
in half a cupful of grated cheese, take from the 
fire and add the yolks of two eggs well beaten. 
Cool, fold in the stiffly -beaten whites, adding an 
extra one if desired, and bake in a buttered 
baking-dish until well puffed and brown. 



330 ©ne tXbousanb SalaDa 

CHEESE SOUFFLE— III 

Thicken half a cupful of milk with two table - 
spoonfuls of butter and one heaping tablespoon- 
ful of flour cooked together. Season with salt 
and paprika, add the well-beaten yolks of two 
eggs and one cupful of grated cheese. Cool, 
fold in the stiffly-beaten whites, and bake in a 
buttered baking-dish for twenty minutes. 

CHEESE SOUFFLE— IV 

Thicken a cupful of milk with a table- 
spoonful each of butter and flour cooked to- 
gether and season with salt and cayenne. Add 
two tablespoonfuls of grated cheese and stir until 
the cheese is melted. Take from the fire, add 
the beaten yolks of two eggs, fold in the stiffly- 
beaten whites and turn into a buttered baking- 
dish. Put the dish into a pan of warm water 
and bake in a moderate oven for twenty-five 
minutes. 

CHEESE SOUFFLE— V 

Make a Cream Sauce of one tablespoonful 
each of butter and flour and half a cupful of 
milk, seasoning with salt and cayenne. Add 
three ounces of grated cheese, Parmesan pre- 
ferred — and the yolks of two eggs well beaten. 
Cool, fold in the stiffly-beaten whites of two or 
three eggs and bake in a buttered baking-dish 
for twenty minutes. 



Cbceae Bfsbes 331 

CHEESE SOUFFLE— VI 

Beat two eggs with a cupful of thick cream 
and add half a cupful each of grated Swiss 
and American cheese, one-third cupful of grated 
Parmesan cheese, and salt, pepper, cayenne, 
and grated nutmeg to season. Line patty-pans 
with pastry, fill two-thirds full of the cheese 
mixture, and bake for fifteen minutes. 

CHEESE SOUFFLE— VII 

Put one-fourth pound of grated cheese into a 
saucepan with two tablespoonfuls of softened 
butter, the beaten yolks of two eggs and salt and 
pepper to season. Mix thoroughly, and add 
gradually the stiffly-beaten whites. Fill but- 
tered souffle* dishes three-fourths full, and bake 
in a moderate oven. Serve immediately. 

CHEESE SOUFFLE— VIII 

Cook to a smooth paste one cupfurof milk and 
half a cupful of bread crumbs. Add one cupful 
of grated cheese and stir until melted. Season 
with pepper, add the yolks of two eggs well 
beaten, and cool. Fold in the stiffly-beaten 
whites, fill buttered souffle* dishes, and bake for 
fifteen minutes in a moderate oven. 

CHEESE SOUFFLE— IX 

Cook to a smooth paste two tablespoonfuls of 
butter, four tablespoonfuls of bread crumbs, and 



332 One GbousanD Salads 

one cupful of milk. Add half a pound of grated 
cheese, a pinch of salt, and the yolks of three eggs 
well beaten. Mix thoroughly, take from the 
fire, fold in the stiffly-beaten whites, and bake for 
twenty minutes in a buttered baking-dish. 

CHEESE SOUFFLE— X 

Cook together for three minutes one cupful of 
grated cheese, half a cupful of bread crumbs, one 
cupful of hot milk or cream, a tablespoonful of 
butter, and salt and cayenne to season. Add 
the yolks of three eggs well beaten, cook for a 
moment, fold in the stiffly-beaten whites, turn 
into buttered souffle dishes, and bake in a moder- 
ate oven for fifteen minutes. 

CHEESE SOUFFLE— XI 

Thicken a cupful of stewed and strained to- 
mato with two tablespoonfuls each of butter 
and flour cooked together, seasoning with salt 
and paprika and adding a pinch of soda. Add 
one cupful of grated cheese and yolks of three 
eggs well beaten. Mix thoroughly, take from 
the fire, and fold in the stiffly-beaten whites of 
the eggs. Turn into a buttered baking-dish, put 
it into a pan of hot water, and bake about half an 
hour. Serve immediately. 

CHEESE SOUFFLE— XII 

Chop one-fourth pound of cheese, add half a 
cupful of milk in which a bit of soda has been dis- 



Gbeese Dtebes 333 

solved, a teaspoonful of mustard, and pepper, cay- 
enne, and grated nutmeg to season. Add two 
tablespoonfuls each of butter and flour cooked 
together and cook slowly in a double boiler, 
stirring constantly until the cheese is dissolved. 
Add three eggs well beaten, turn into a buttered 
pan, and bake until firm. 

CHEESE SOUFFLE— XIII 

Cook together two tablespoonfuls of butter 
and a heaping tablespoonful of flour, add a cup- 
ful of milk, and cook until thick, stirring con- 
stantly. Add a pinch of salt, half a pound of 
grated cheese, and the yolks of three eggs well 
beaten. Cool, fold in the stiffly-beaten whites, 
fill buttered souffle dishes, and bake in a pan of 
water for twenty minutes. 

CHEESE SOUFFLE— XIV 

Make a Cream Sauce of two tablespoonfuls of 
butter, two teaspoonfuls of flour, a cupful of 
milk, and salt and pepper to season. Add one- 
fourth cupful of grated cheese and cook until 
the cheese is melted. Take from the fire, add 
the yolks of three eggs well beaten, cool, fold 
in the stiffly-beaten whites, pour into a buttered 
baking-dish or individual souffle* dishes, and bake 
in a slow oven for twenty minutes. 

CHEESE SOUFFLE— XV 

Make a Cream Sauce of a cupful of milk 



334 One Gbousanfc SalaDs 

and two tablespoonfuls of butter cooked with a 
tablespoonful of flour. Season with salt and 
cayenne, add a cupful of grated cheese and 
the beaten yolks of three eggs. Cool, fold 
in the stiffly-beaten whites, and bake in souffle* 
dishes set into a pan of warm water. 

CHEESE SOUFFLE— XVI 

Heat a cupful of milk with a pinch of soda. 
Add one-fourth pound of cheese chopped fine, 
with a teaspoonful of mustard, with cayenne, 
white pepper, and nutmeg to season. Thicken 
with two teaspoonfuls each of butter and flour 
rubbed together, and add three eggs well beaten. 
Pour into a buttered baking-dish, heat until 
firm, and serve. 

CHEESE SOUFFLE— XVII 

Cook two cupfuls of stale bread-crumbs and 
two cupfuls of milk to a smooth paste. Add one- 
fourth pound of grated cheese, season with salt 
and cayenne, take from the fire, add the yolks 
of four eggs well beaten, fold in the stiffly-beaten 
whites, turn into a buttered baking-dish, and 
bake for ten or fifteen minutes. Serve imme- 
diately. 

CHEESE SOUFFLE— XVIII 

Thicken a cupful of milk with two teaspoon- 
fuls of flour rubbed smooth with a little of it. 
Add one-fourth pound of grated cheese and the 



Gbeese Wisbce 335 

yolks of four eggs well beaten. Cook for a 
moment, take from the fire, fold in the stiffly- 
beaten whites, turn into a buttered baking-dish, 
and bake brown in a moderate oven. 

CHEESE SOUFFLE— XIX 

Heat a cupful of milk with a pinch of soda and 
thicken with a teaspoonful of cornstarch rubbed 
smooth with a little cold milk. Pour the hot 
mixture gradually upon four well-beaten eggs, 
mix thoroughly, add a tablespoonful of butter, 
salt, and cayenne to season, and a cupful of grated 
cheese. Mix thoroughly, pour into buttered 
custard cups, and bake in a quick oven until 
well puffed and brown, covering with paper until 
they begin to rise. 

CHEESE SOUFFLE— XX 

Melt a tablespoonful of butter and add two 
cupfuls of scalded milk. Thicken with two 
tablespoonfuls of flour, rubbed smooth with half 
a cupful of milk. Cool, and add the yolks of 
four eggs well beaten, with salt and pepper to 
season, and five ounces of grated cheese. Fold 
in the stiffly-beaten whites, turn into a buttered 
baking-dish, and bake for twenty minutes. 

CHEESE SOUFFLE— XXI 

Make a Cream Sauce of a cupful of milk 
and two teaspoonfuls each of butter and flour 
cooked together. Add eight tablespoonfuls of 



33 6 ©ne GbouganD Salads 

grated cheese, a pinch each of salt and baking- 
soda, and a dash of paprika. Take from the fire, 
and add gradually the yolks of two eggs well 
beaten. Cool slightly, fold in the stiffly-beaten 
whites, bake brown, and serve immediately. 

CHEESE SOUFFLE— XXII 

Thicken a pint of Cream Sauce with the yolks 
of four eggs well beaten, season with salt, pepper, 
and cayenne, take from the fire, add a cupful of 
grated Parmesan cheese, and cool. Fold in the 
stiffly-beaten whites, pour into a buttered bak- 
ing-dish, and bake in a moderate oven. 

CHEESE SOUFFLE— XXIII 

Thicken a pint of milk with a tablespoonful 
each of butter and flour and add one at a time 
the unbeaten yolks of five eggs. Take from the 
fire, cool, add five tablespoonfuls of grated 
cheese, and fold in the stiffly-beaten whites of five 
eggs. Bake in individual souffle" dishes in a pan 
of hot water until well puffed and browned, 
and serve immediately. 

CHEESE SOUFFLE— XXIV 

Make a Cream Sauce of a cupful of milk 
and two heaping teaspoonfuls each of butter 
and flour cooked together. Season with salt 
and pepper, add six ounces of grated Parmesan 
cheese, and the well-beaten yolks of six eggs. 



Cbeese Wiebee 337 

Cool, fold in the stiffly-beaten whites, and bake in 
a buttered souffle* dish until well puffed and 
brown. 

TOASTED CHEESE— I 

Cover slices of toast with thin slices of cheese, 
spread with mustard, sprinkle with pepper, 
bake until the cheese is melted, and serve imme- 
diately. 

TOASTED CHEESE— II 

Arrange squares of buttered toast on a serving- 
dish, cover thickly with grated cheese, heat until 
the cheese melts, and serve immediately. 

TOASTED CHEESE— III 

Melt a cupful of grated cheese in half a cupful 
of cream, seasoning with cayenne. Take from 
the fire, add a teaspoonful of butter and the 
beaten yolk of an egg. Stir until well mixed, 
and serve on toast. 

TOASTED CHEESE— IV 

Season rich cheese with salt and cayenne and 
cook over boiling water until melted. Serve on 
buttered toast. 

CHEESE TOAST— I 

Lay slices of cold roast beef on buttered toast 
and spread with mustard and horseradish 
Pour over hot cheese, which has been melted 
99 



33* One GbousanD SalaDs 

in a double boilei with ale and seasoned with salt, 
pepper, and onion vinegar. Serve immediately. 

CHEESE TOAST— II 

Grate one-fourth pound of cheese and pound 
to a smooth paste with two tablespoonfuls of 
butter, the yolks of two eggs, and salt, mustard, 
and cayenne to season. Spread on toast and put 
into the oven for five minutes. Serve at once. 

CHEESE TOAST— III 

Season grated cheese with salt, cayenne, and 
mustard, spread on buttered toast, bake until 
the cheese is melted, and serve immediately. 

CHEESE TOAST— IV 

Grate three ounces of cheese and mix with it 
the beaten yolks of two eggs, one-fourth pound of 
bread crumbs, and three ounces of butter. Mix 
to a smooth paste with a teaspoonful of made 
mustard, and salt and pepper to season. Spread 
on buttered toast and brown in the oven. 

CHEESE TOAST— V 

Beat to a cream two eggs, three tablespoon- 
fuls of grated cheese, a tablespoonful of melted 
butter, salt and cayenne to season, and a tea- 
spoonful of flour rubbed smooth in a tablespoon- 
ful of cream. Mix thoroughly, spread on squares 
of buttered toast or crackers, and brown in a hot 
oven. A heaping tablespoonful of cooked 



Cbeese 2>f0bea 339 

chopped tongue may be added. Mix thoroughly 
with a cupful of hot cream in which a bit of soda 
has been dissolved. Boil up once and pour over 
buttered toast. 

CHEESE TOAST— VI 

Beat an egg with three-fourths cupful of 
milk and pour over toasted slices of stale bread. 
Let stand until the liquid is absorbed. Ar- 
range the bread on a~ buttered serving-dish. 
Cook in a double boiler half a pound of broken 
cheese, one-fourth cupful of milk, a tablespoon- 
ful and a half of butter, and salt and cayenne to 
season. Cook until smooth and creamy, stirring 
constantly, pour over the toast, heat for five 
minutes, and serve. 

CHEESE TOAST— VII 

Melt half a pound of broken cheese in a double 
boiler, with a tablespoonful of butter, a pinch of 
salt, and a dash of cayenne. Pour over but- 
tered toast, brown with a salamander or under 
a gas flame, and serve. 

CHEESE CREAM TOAST— I 

Pour Cream Sauce over thin slices of buttered 
toast, cover thickly with grated cheese, and put 
in the oven until the cheese is melted. 

CHEESE CREAM TOAST— II 
Thicken a pint of milk with a tablespoonful of 



34° ©ne GboueanD SalaO 

cornstarch rubbed smooth in a little cold milk, 
add half a pound of grated cheese and a table - 
spoonful of butter. Cook until the cheese is 
melted, stirring constantly, and serve on toast. 
Or, fry a chopped onion in two tablespoonfuls 
of butter, add two tablespoonfuls of flour, cook 
to a smooth paste, add two or three cupfuls of 
milk, and cook until smooth, stirring constantly. 
Add one-fourth pound of grated cheese, stir until 
the cheese is melted, and serve on toast. 

CHEESE AND SARDINE TOAST 

Lay drained, skinned, and split sardines on 
thin slices of crisp buttered toast. Sprinkle 
with grated Parmesan cheese, heat thoroughly, 
and serve. 

CHEESE AND TOMATOES 

Heat thoroughly a can of tomatoes, a cupful 
of grated cheese, half an onion grated, a chopped 
green pepper, two tablespoonfuls of butter, and a 
teaspoonful of salt. Add two eggs well beaten, 
cook until creamy, and serve. 

CHEESE AND TOMATO CREAM 

Mix a pound of grated cheese with a cupful of 
stewed and strained tomato, a cupful of soft 
bread crumbs, a teaspoonful of salt, and a dash of 
cayenne. Rub the saucepan with cut garlic, 
turn in the mixture, and stir rapidly until hot and 
smooth. Serve immediately on toast. 



Cbeese JDtebes 341 

CHEESE TIMBALES— I 

Cook together two tablespoonfuls each of 
butter and flour, add half a cupful each of milk, 
cream, and white stock, and cook until thick, stir- 
ring constantly. Add half a pound of grated 
cheese with salt and paprika to season, and cook 
until the cheese is melted. Take from the fire and 
add the yolks of seven eggs and the whites of 
three well beaten. Turn into small buttered 
timbale moulds and bake in a pan of hot water 
until firm. Turn out and serve with Cream or 
Tomato Sauce. 

CHEESE TIMBALES— II 

Make a Cream Sauce of one cupful of cream, 
one tablespoonful of butter, and two teaspoon- 
fuls of flour cooked together. Add five table- 
spoonfuls of grated Parmesan cheese, rub through 
a pur£e sieve, and cool. Add three well-beaten 
eggs, and salt and pepper to season. Turn into 
buttered timbale moulds, set into a pan of 
warm water, and bake for ten or fifteen minutes. 
Serve with Cheese Sauce. 

CHEESE TIMBALES— III 

Beat six eggs light with half a cupful of 
warm milk in which a pinch of soda has been 
dissolved, add five tablespoonfuls of grated 
cheese, and a pinch each of paprika and salt. 
Fill buttered timbale moulds and bake in a pan 



342 One Gbousatrt SalaOs 

of hot water until the egg is set. Turn out and 
serve with Tomato Sauce. 

CHEESE TIMBALES— IV 

Thicken a cupful of milk with two tablespoon- 
fuls of flour rubbed smooth in a little cold milk. 
Take from the fire, add six tablespoonfuls of 
grated cheese, salt and pepper to season, and the 
beaten yolks of four eggs. Cook for a moment, 
take from the fire, fold in the stiffly-beaten 
whites, fill buttered custard cups, put into a pan 
of hot water, bake for fifteen minutes, and serve 
hot. 

CHEESE WAFERS— I 

Sprinkle small crackers with grated cheese, 
seasoned with cayenne, and bake until the cheese 
melts. 

CHEESE WAFERS— II 

Spread thin unsweetened wafers with butter, 
season with paprika and mustard, sprinkle with 
grated cheese, and brown in the oven. Serve 
hot. 



CANAPES 



Rub to a smooth paste four boned anchovies, 
the yolks of two hard-boiled eggs, two table- 
spoonfuls of butter, and a dash of paprika. Press 
through a sieve and spread on circles of fried 
bread. Lay a drained anchovy on each piece 
and fill in the centre with hard boiled yolk of 
egg. Garnish with minced parsley or capers. 

II 

Bone and skin anchovies and chop fine, sea- 
soning with onion, parsley, and cayenne. Rub 
through a sieve. Cut large olives in two, re- 
move the stones, and stuff with the anchovy 
mixture. Or, use the bottled olives stuffed with 
anchovies. Have ready small rounds of bread 
an inch thick and hollowed in the centre. Fry 
golden brown in butter, drain, and lay an olive 
in each hollow. Serve cold on lettuce with a 
little Mayonnaise. 

Ill 

Spread small circles of bread with butter 
343 



344 ©ne Gbousanfc SalaDs 

seasoned with anchovy paste and lay a cooked 
artichoke bottom on each piece. Decorate 
with chopped pickled cucumbers, capers, an- 
chovies, and the whites and yolks of hard-boiled 
eggs. Pour a stiff Mayonnaise over the top of 
each, stick a pimola on each one and serve cold, 
garnishing with cress. 

IV 

Cover thin circles of fried and toasted bread 
with chopped hard-boiled eggs, lay a curled 
anchovy in the centre of each piece and serve 
either hot or cold, garnishing with minced 
parsley or capers. 



Pound anchovies to a paste with butter, sea- 
soning with lemon-juice and cayenne. Spread 
on rounds of bread fried in butter and curl an 
anchovy on each piece. Fill the centre with 
minced hard-boiled egg white and border with 
sifted yolk. Garnish with minced parsley 
around the edge. A thin shaving of smoked 
salmon may be used instead of the curled 
anchovy, and sardines, seasoned with lemon- 
juice, may be used instead of the anchovies, 
according to directions first given. 

VI 

Toast small squares of bread, spread with but- 
ter, and lay an anchovy on each piece, cover with 



Canapea 345 

chopped hard-boiled egg, sprinkle with minced 
parsley, and serve. 

VII 

Rub butter to a cream and season with anchovy 
paste or add a pounded anchovy. Spread on 
small rounds of fried bread, lay a curled anchovy 
on each one, and fill the centre with chopped 
olives. Serve cold on a lettuce leaf. 

VIII 

Cut thin slices of bread into fancy shapes, 
toast, spread with butter, and lay a curled an- 
chovy in the centre around half a pimola. Fill 
the spaces with the minced whites and sifted 
yolks of hard-boiled eggs and border with minced 
capers or parsley. 

IX 

Split anchovies, cut into strips and arrange 
on toast in lattice work, filling the spaces alter- 
nately with the chopped yolks and whites of hard- 
boiled eggs. Border with minced parsley and 
serve. 



Rub butter to a smooth paste with enough 
anchovy paste to color and season highly. 
Spread on thin rounds of toast, and divide into 
quarters. Cover the quarters alternately with 
the powdered yolks and minced whites of hard- 



34<> ©ne Gbouaanfc Salads 

boiled eggs, dividing the sections by split an- 
chovies. Make a border of anchovy butter, 
using a pastry bag and tube. 

XI 

Serve pitted olives on rounds of fried bread 
with an anchovy curled around each olive. 
Fill the space to the edge with chopped olives or 
rings of hard-boiled eggs chopped separately. 
Garnish with cress. 

XII 

Rub skinned and boned anchovies to a paste 
with butter. Spread on rounds of fried or 
toasted bread, sprinkle with chopped olives and 
capers, and serve hot or cold. 

XIII 

Pound anchovies to a smooth paste with but- 
ter and spread on strips of fried bread. Lay a 
thin slice of smoked salmon on each one, sprinkle 
with chopped hard-boiled egg and parsley, and 
serve. 

XIV 

Fry small rounds of bread in clarified butter, 
sprinkle with grated cheese, season with salt 
and cayenne, and put in the oven until the 
cheese is melted. Fillets of anchovies may be 
laid on these canapes and they may be served 
hot or cold, garnishing with minced parsley. 



Canapes 347 

xv 

Rub three anchovies to a paste with a table- 
spoonful of butter, a teaspoonful of anchovy 
paste, and cayenne and grated nutmeg to season. 
Spread on strips of fried bread with a sardine 
on each one. Fill out to the edge with chopped 
hard-boiled eggs. Pound shrimps to a paste 
with butter, spread on rounds of fried bread and 
lay a shrimp on top of each. Garnish with 
chopped capers or parsley. 

XVI 

Pound anchovies to a smooth paste with but- 
ter and season with cayenne and lemon- juice. 
Spread on strips of toast or bread and lay strips 
of anchovy on each piece. Fill the spaces be- 
tween with hard-boiled eggs chopped separ- 
ately. 

XVII 

Hollow out the centres of bread cubes and toast 
or fry the shell thus made. Put an olive stuffed 
with anchovies into each hollow, cover with 
Mayonnaise, sprinkle with minced capers, and 
serve cold. 

XVIII 

Chop water-cress and pickles with the yolks of 
hard-boiled eggs and rub to a smooth paste with 
butter. Spread on strips of fried or toasted bread 
and lay an anchovy on each one. 



348 $ne CbousanD SalaOs 

XIX 

Fry rotinds of bread in butter, drain, cool, 
spread with anchovy pounded to a paste with 
butter, curl an anchovy on each piece, and sprin- 
kle with minced olives. 

XX 

Spread strips of toast with anchovies pounded 
to a smooth paste with butter. Cover with 
chopped hard-boiled eggs, put an olive in the 
centre of each, sprinkle with capers, and garnish 
with cress. 

XXI 

Slice large tomatoes, cut circles of bread to fit 
and toast or fry the bread. Lay the tomato on 
each piece, put a pimola in the centre, curl an 
anchovy around it and border with stiff Mayon- 
naise, using the pastry bag and tube. Serve ice- 
cold. 

XXII 

Beat together two eggs, a tablespoonful 
of melted butter, a teaspoonful of anchovy 
sauce, and salt and cayenne to season. Add 
three tablespoonfuls of grated cheese and one 
tablespoonful of flour wet with cream. Spread 
thickly upon small slices of toast and bake 
until brown. 



Canapes 349 

XXIII 

Melt a tablespoonful of butter, season with 
cayenne, anchovy essence, and chopped capers; 
when boiling hot add two well-beaten eggs and 
stir until the eggs begin to set. Serve very hot 
on small rounds of buttered toast. 

XXIV 

Chop two hard-boiled eggs fine, mix to a 
smooth paste with melted butter, season with 
anchovy essence, and serve on small circles or 
squares of buttered toast. 

XXV 

Spread strips of fried bread with sardines or 
anchovies rubbed to a paste with butter, and lay 
a split sardine on each piece. Fill out to the 
edge with chopped olives and pickles, sprinkle 
with lemon- juice, and serve either hot or cold. 

XXVI 

Spread strips of toast with caviare rubbed to a 
smooth paste with butter, sprinkle with chopped 
water-cress, and serve cold. 

XXVII 

Heat caviare with enough cream to moisten, 
spread on rounds of fried or toasted bread, and 
sprinkle with hard-boiled egg yolks rubbed 
through a fine sieve. Garnish with cress. 



35° $ne CbousanD Salads 

XXVIII 

Spread thin rounds of toasted rye-bread with 
caviare, seasoned with lemon- juice. Lay a slice 
of hard-boiled egg on each one and serve with a 
garnish of parsley. 

XXIX 

Heat caviare, moisten with cream, and serve on 
small circles of fried bread. 

XXX 

Heat two tablespoonfuls of caviare with a tea- 
spoonful of lemon- juice and curry-powder and 
paprika to season. Serve on fried or toasted 
bread cut in fancy shapes. 

XXXI 

Spread thin squares of toast with caviare sea- 
soned with lemon-juice, sprinkle with minced 
parsley, and border with chopped hard-boiled 
eggs. Garnish with lemon and parsley. 

XXXII 

Chop fine, olives, pimentos, and cucumber 
pickles. Season caviare with lemon-juice and 
spread upon circles of fried or toasted bread. 
Cover with a thin layer of the chopped mixture. 



Canapes 351 

XXXIII 

Spread butter upon thin round slices of rye- 
bread or Boston brown-bread and lay a thin slice 
of cucumber which has been dipped in French 
dressing on each piece. Remove the yolk from 
slices of hard-boiled egg, lay the ring of white on 
the cucumber, and fill the centre with caviare. 

XXXIV 

Season caviare with lemon-juice and spread 
upon rounds of toasted bread. Lay an oyster on 
each piece and serve on a plate with a garnish 
of cress and lemon. 

XXXV 

Mix caviare to a cream with lemon-juice and 
spread on buttered toast cut into squares or dia- 
monds. Garnish with hard-boiled eggs, chopped 
separately, and sprinkle with minced onion. 
Skinned and boned anchovies may be used in- 
stead of caviare. 

XXXVI 

Season caviare with lemon-juice and put a 
scant teaspoonful in the centre of circles of fried 
or toasted bread. Surround with a ring of 
chopped hard-boiled egg yolks, then a ring of 
chopped cooked spinach, then the chopped 
whites, then with chopped beet pickles or olives. 
Serve ice-cold on lettuce. 



352 One GboueanD Salads 

XXXVII 

Heat a can of caviare with a little melted 
butter, season with lemon- juice and cayenne, and 
serve on small squares of hot buttered toast. 

XXXVIII 

Fry small rounds of bread in butter, drain 
and cool. Chop water-cress very fine, rub it to 
a paste with butter and spread on the toast. 
Sprinkle with salt and paprika, cover with ca- 
viare seasoned with lemon- juice, and serve with 
a garnish of cress. 

XXXIX 

Chop fine the soft portions of cooked clams. 
Add the beaten yolk of an egg and enough soft 
bread-crumbs to make a smooth paste. Season 
with lemon-juice, black pepper, and melted but- 
ter. Spread on thick slices of brown-bread cut 
into fancy shapes, heat thoroughly, and serve. 

XL 

Rub grated cheese to a paste with butter and 
spread on strips of toast. Cover with bits of 
cooked crab-meat, marinated in seasoned oil and 
lemon- juice. 

XLI 

Spread thick rounds of fresh bread with butter 
and anchovy paste, cover with crab-meat, 



Canapes 353 

sprinkle with minced green pepper, press firmly, 
and serve with a garnish of cress. 

XLII 

Toast small slices of bread and spread with 
butter creamed with the unbeaten white of 
egg, using a teaspoonful of egg-white to two 
tablespoonfuls of butter. Spread with creamed 
crab-meat seasoned with salt, cayenne, and lem- 
on-juice, sprinkle with cheese, brown in the oven, 
and garnish with parsley. Lobster may be 
used instead of crab. 

XLIII 

Mix grated Parmesan cheese to a cream with 
half its weight of butter and season with red and 
white pepper. Spread on small rounds of bread 
toasted on the under side, cover with thick 
creamed crab-meat seasoned with onion-juice, 
and heat thoroughly in the oven. 

XLIV 

Make a sauce by thickening half a cupful of 
stock with butter and flour cooked toge 1 ier. 
Season with salt, onion-juice, and cayenne, and 
reheat cooked crab-meat in the sauce. Mix two 
ounces each of grated Parmesan and Swiss cheese 
and thicken with a tablespoonful each of butter 
and flour cooked together. Cool. Fry thin slices 
of bread in butter, cool, spread with the crab- 
meat, and put a ball of the cheese mixture in the 



354 One GbousanD SalaDg 

centre of each one. Bake for five minutes and 
serve. 

XLV 

Drain a can of artichoke bottoms and lay 
each one on a small circle of bread cut to fit and 
toasted. Cover each with caviare, sprinkle with 
chopped onion and chopped hard-boiled eggs, 
cover with Mayonnaise and put a pimola on 
each one. 

XLVI 

Season creamed crab-meat with salt, pepper, 
cayenne, allspice, tabasco and Worcestershire 
Sauce, and thicken with the beaten yolks of one or 
two eggs. Toast small squares of bread and 
cover each one with a slice of ham cut to fit. 
Cover with crab-meat and spread with grated 
cheese mixed to a paste with beaten egg yolk 
and seasoned with salt, Worcestershire, and ta- 
basco. Bake in a buttered baking-dish until the 
cheese is brown, basting with melted butter. 

XLVII 

Chop water-cress fine, rub to a paste with but- 
ter, and spread on rounds of toast. Cover with 
caviare seasoned with lemon-juice. 

XLVIII 

Pound to a smooth paste four skinned and 
boned sardines, the yolks of two hard-boiled 



Canapes 3S5 

eggs, two tablespoonfuls of butter, and a dash of 
paprika. Rub through a sieve and spread upon 
circles of fried or toasted bread. Divide into 
quarters and fill respectively with chopped egg- 
white, powdered yolk, minced olives, and beet 
pickle. 

XLIX 

Spread narrow strips of fried or toasted bread 
with butter, cream, and minced parsley. Lay on 
each piece a drained and skinned sardine sea- 
soned with onion- juice. Serve on a plate gar- 
nished with cress and sliced lemon. 



Rub to a smooth paste the yolks of hard- 
boiled eggs and an equal quantity of skinned 
and boned sardines, seasoning with lemon-juice. 
Spread on narrow strips of buttered toast and 
serve either hot or cold. 

LI 

Drain and skin boned sardines. Saute" in 
butter, season with salt, cayenne, and lemon- 
juice, and serve hot on small strips of buttered 
toast. 

LII 

Drain, skin, bone, and mash sardines. Rub to 
a smooth paste, moistening with melted butter 
and lemon-juice. Spread on small circles of 



356 ©ne Gbousanfc Salafca 

bread, lay a ring of hard-boiled egg-white in 
the centre, fill the space with minced olive and 
surround with the sifted yolk. Serve with cress 
or parsley. 

LIII 

Drain, skin, and bone sardines. Rub to a 
smooth paste with butter, seasoning with Worces- 
tershire and cayenne. Stuff olives with the 
sardine mixture and put in the centre of small 
rounds of toast, or spread the sardine mixture on 
the toast and put a pimola in the centre. Sur- 
round the olive with a border of chopped hard- 
boiled whites. 

LIV 

Spread circles of fried bread with sardine 
paste and arrange on top in circles to resemble 
a rosette, rows of chopped hard-boiled egg and 
chopped pickle. 

LV 

Lay a round slice of buttered toast on a lettuce 
leaf and put two skinned and boned sardines on 
each piece. Season with lemon-juice, mushroom 
catsup, and tabasco sauce, and serve. 

LVI 

Toast small circles of rye-bread, spread with 
butter, and lay a slice of tomato on each. Cover 
with sardine paste, mixed with chopped hard- 



Canapes 357 

boiled eggs, spread with thick Mayonnaise, 
cover with minced parsley or olives or capers, 
and serve very cold. 

LVII 

Toast small slices of rye-bread and spread 
with sardines, pounded to a paste and rubbed 
smooth with butter. Arrange alternate rows 
of chopped hard-boiled egg-yolks and whites, 
garnish with parsley and serve. 

LVIII 

Hollow out the centres of cubes of bread, rub 
with butter, and brown in the oven. Mash eight 
skinned and boned sardines and heat in a sauce 
made of a tablespoonful each of butter and flour 
and a little boiling water. Season with a tea- 
spoonful each of Worcestershire sauce and an- 
chovy paste, fill the shells, and serve, garnishing 
with sliced lemon. 

LIX 

Cut thin slices of bread into crescents, and 
toast. Rub sardines to a paste with melted 
butter and lemon- juice, seasoning with salt and 
tabasco sauce. Butter the toast, spread with 
the sardine mixture, cover and bake until very 
hot. Or, dip drained sardines in egg and crumbs, 
fry in deep fat, and serve on strips of fried or 
toasted bread, garnishing with lemon and 
parsley. 



35 s $ne Cbousanb Salafcs 

LX 

Chop oysters fine and cook to a smooth paste 
with crumbs and cream, seasoning with butter, 
salt, and pepper. Serve hot on rounds of fried 
bread, garnishing with minced parsley. 

LXI 

Pound to a smooth paste eight skinned and 
boned sardines, the yolks of three hard-boiled 
e gg s » and sufficient butter to make smooth. 
Season with minced chives and parsley, mustard, 
pepper, and tarragon vinegar. Spread on rounds 
of fried bread and lay a sardine on each piece. 
Garnish with slices of olives or capers. 

LXII 

Rub boned and skinned sardines to a paste 
with butter and the yolks of hard-boiled eggs, 
seasoning with chopped pickle and parsley, 
lemon- juice, and mustard. Spread the paste on 
rounds or strips of fried bread, lay a skinned and 
boned sardine on each piece, heat thoroughly 
and serve. 

LXIII 

Spread circles of fried bread with cooked lob- 
ster rubbed to a smooth paste with butter. Lay 
a well-trimmed piece of lobster-meat in the cen- 
tre of each, having previously marinated it in 
seasoned oil and lemon-juice. Garnish with 
capers and minced parsley. 



Canapes 359 

LXIV 

Cream one-fourth pound of butter with a 
tablespoonful of minced parsley, six pounded 
anchovies, two tablespoonfuls of minced capers- 
and a little chopped cooked spinach. Spread on 
circles of toast, cover with cooked lobster rubbed 
to a smooth paste with a little butter and sea- 
soned with paprika. Lay upon it a circle cut 
from leaf lettuce and a star or round of cooked 
beet. Put a star of Mayonnaise on the meat 
with a pastry tube. 

LXV 

Pound lobster coral with the green fat and mix 
with the powdered yolks of hard-boiled eggs. 
Season with lemon-juice and paprika and spread 
on small crackers or strips of bread which may 
be toasted if desired. 

LXVI 

Rub boiled lobster-meat to a smooth paste 
with a little oil, and season with salt, pepper, 
cayenne, and vinegar or lemon-juice. Spread on 
small pieces of toast and border with chopped 
hard-boiled egg, inside a border of minced pars- 
ley. Stick an olive upright in the centre, garnish 
with capers, and serve with lemon quarters. 

LXVII 
Toast six squares of bread. Beat the whites 



360 ©ne GbousanO SalaOs 

of four eggs to a stiff froth and make a border 
around each piece, using a pastry bag and tube. 
Bake brown in a quick oven, fill the centre with 
creamed fish or meat, and serve very hot. 

LXVIII 

Marinate cooked lobster in French dressing, 
drain, and rub to a smooth paste with butter. 
Spread on rounds of fried bread, garnish with 
capers or olives and serve. 

LXIX 

Split four hard-boiled eggs, remove the yolks, 
and chop them with two or three anchovies, 
three truffles, six capers, salt, pepper, and cay- 
enne to season, and a teaspoonful of tarragon 
vinegar. Fill the halves of eggs with this mix- 
ture, place each one on a piece of fried bread, 
heat thoroughly, and serve. 

LXX 

Rub chopped cooked lobster-meat to a smooth 
paste, with cream and butter, adding a chopped 
anchovy and salt and pepper to taste. Add 
two or three tablespoonfuls of chopped water- 
cress, and mix thoroughly. Spread on small 
slices of bread which have been toasted and 
buttered, sprinkle with crumbs and bake. 

LXXI 

Spread strips of bread with boiled lobster 



Canapes 3 61 

rubbed to a paste with butter and cover with 
bits of cooked lobster marinated in seasoned oil 
and lemon-juice. 

LXXII 

Spread circles of fried bread with anchovy- 
paste and lay a thin strip of smoked salmon on 
each one. 

LXXIII 

Cut thin slices of smoked salmon to fit small 
rounds of buttered toast, season with pepper, 
cover with buttered paper, and heat thoroughly. 
Serve with a garnish of parsley. 

LXXIV 

Pound shrimps to a paste with butter and 
spread on rounds or strips of fried bread. Lay a 
shrimp on each piece, coiling it around a pimola, 
and cover the rest of the canape with chopped 
hard-boiled egg or parsley. 

LXXV 

Put a square of prepared Bismarck herring on 
a small square of fried or toasted bread, and sur- 
round with strips of pimento. 

LXXVI 

Heat chopped boiled ham with cream and rub 
to a paste, seasoning with paprika. Spread on 



362 One GbousanD Salads 

rounds of fried bread, sprinkle with grated 
cheese, and heat until the cheese melts. 

LXXVII 

Rub to a paste with butter either pate* de foie 
gras or chopped cucumber. Spread on strips 
of toasted bread and cover with chopped sweet- 
breads, cress, and celery mixed with Mayonnaise. 
Garnish with cooked asparagus tips. 

LXXVIII 

Chop the soft parts of a dozen oysters and add 
one tablespoonful each of chopped capers and 
pickles, two tablespoonfuls of horseradish, and 
salt and pepper to season. Spread on strips 
of toast, cover with Mayonnaise seasoned with 
Worcestershire, and serve cold. 

LXXIX 

Spread rounds of fried bread with anchovy 
paste and cover with Mayonnaise to which has 
been added chopped capers, olives, and onion. 
Garnish with cress and serve cold. 

LXXX 

Spread thin strips of buttered bread or toast 
with anchovy paste and sprinkle with paprika. 

LXXXI 

Dip thin slices of toast in clarified butter, 



Canapes 363 

drain, spread with anchovy paste, garnish with 
minced olives or parsley, and serve. 

LXXXII 

Spread strips of fried bread with anchovy 
paste. Arrange on top alternate rows of the 
yolks and whites of hard-boiled eggs chopped 
fine. 

LXXXIII 

Fry small rounds of bread, spread with an- 
chovy paste, lay a slice of tomato on each and 
serve ice cold, garnishing with cress or parsley. 

LXXXIV 

Fry strips of bread in oil, spread with anchovy 
paste, sprinkle with minced parsley and serve 
hot. 

LXXXV 

Spread anchovy paste on strips of fried bread 
and arrange . in alternate rows chopped hard- 
boiled eggs, sliced pickles or capers, and sifted 
yolk. If another color is desired, use chopped 
pickled beets. 

LXXXVI 

Beat two eggs with two ounces of grated Par- 
mesan cheese, cook until thick, and cool. Spread 
rounds of fried bread with anchovy paste, then 



364 ©ne GbousanD Salads 

with a layer of the cheese mixture, and put a 
pimola on each one. Garnish with cress and 
serve cold. 

LXXXVII 

Dip rounds of bread in melted butter, then in 
grated Parmesan cheese. Sprinkle with grated 
American cheese and minced ham. Heat thor- 
oughly and serve. 

LXXXVIII 

Pound minced cooked ham to a smooth paste, 
moistening with cream or milk. Season to 
taste, spread on rounds of fried or toasted bread , 
and sprinkle with grated Parmesan cheese. 

LXXXIX 

Fry strips of stale bread in butter, spread with 
mustard, sprinkle with cheese, and put into a hot 
oven until the cheese is melted. Serve imme- 
diately. 

XC 

Cover narrow strips of fried or toasted bread 
with cooked asparagus of the same length. 
Spread with Mayonnaise, sprinkle with minced 
parsley, and serve. 

XCI 

Sprinkle rounds of fried bread with grated 



Canapes 365 

cheese, heat until the cheese melts, and serve 
very hot. 

XCII 

Make a sauce of a tablespoonful of butter, a 
teaspoonful of corn-meal rubbed smooth in a 
little milk, a pint of milk, a teaspoonful each 
of anchovy sauce and vinegar, and pepper and 
salt to season. Reheat chopped boiled eggs in 
the sauce and serve on small rounds of fried 
bread. 

XCIII 

Mix minced tongue to a paste with the beaten 
yolks of eggs, seasoning with salt, pepper, and 
minced parsley. Heat thoroughly, spread on 
rounds of toast, sprinkle with crumbs, and 
brown. 

XCIV 

Boil bits of beef marrow for one minute in 
salted water, drain and serve on rounds of fried 
bread, sprinkling with minced parsley and salt 
and pepper. 

xcv 

Spread rounds of fried bread with caviare sea- 
soned with lemon-juice, lay a slice of hard-boiled 
egg on each one, and sprinkle with chopped cress. 



366 One Gbousand balafca 

XCVI 

Dip thin slices of bread in melted butter, 
sprinkle with grated Parmesan, and garnish with 
cooked ham or tongue cut into fancy shapes. 

XCVII 

Cover rounds of toasted bread with slices of 
boiled ham cut to fit, spread with mustard, 
sprinkle with crumbs and grated cheese, and bake 
for ten minutes. 

XCVIII 

Mix to a smooth paste four tablespoonfuls of 
grated cheese, a tablespoonful each of butter 
and cream, and salt and pepper to season. 
Remove the centres from cubes or cylinders of 
bread, fill with the cheese mixture, and bake 
for five minutes. Serve hot. 

XCIX 

Cut thick slices of bread into crescents or 
strips. Fry in butter, cover with grated cheese, 
sprinkle with salt, pepper, and cayenne, and bake 
until the cheese is soft. Or, spread toast with 
French mustard and melted butter, sprinkle 
with grated cheese, season with salt, pepper, and 
cayenne, and bake until the cheese is soft. 

C 

Chop fine cooked smoked tongue and the white 



Canapes 367 

meat of chicken. Rub to a smooth paste with 
butter, seasoning with English mustard, grated 
cheese, and cayenne. Rub through a sieve, 
spread on small pieces of toast, cut into fancy- 
shapes, and garnish with capers and chopped 
pickle. 

CI 

Rub chopped ham to a smooth paste, moisten- 
ing with cream, milk, or melted butter. Spread on 
small rounds of fried bread, sprinkle with grated 
Parmesan cheese and cayenne, and brown in a 
hot oven. 

CII 

Spread small strips of bread with butter and 
sprinkle with salt and paprika. Cover with 
grated cheese, bake until the cheese softens, and 
serve immediately. 

CIII 

Butter small rounds of toast, cover with thin 
slices of Swiss cheese or sprinkle with grated 
Swiss cheese, brown in the oven, and serve hot. 

CIV 

Spread grated cheese on small rounds of bread 
seasoned with salt and cayenne and bake until 
the cheese is melted. The bread may be spread 
with French mustard before the cheese is put 
on. 



368 ®ne GboueanD SalaDg 

CV 

Cut thick cubes of bread and hollow out the 
centre. Mix grated cheese with beaten egg- 
white, season with salt and paprika, fill the 
shells with the mixture, bake for ten minutes, 
and serve immediately. Or, fry the shells in 
butter and fill with mashed cooked chicken liver 
mixed with cream and thickened with the yolk of 
egg. Season with salt, paprika, and lemon- juice, 
sprinkle with minced parsley, and serve. 

CVI 

Fry thin slices of bacon until crisp, drain, and 
serve each one on a strip of toast the same size. 

CVII 

Rub through a sieve half a cupful each of 
chopped cooked ham and chicken, half a cupful 
of butter, a teaspoonful of curry-powder, two 
tablespoonfulsof Chutney, and salt and pepper to 
taste. Spread on rounds of fried or toasted 
bread and garnish with hard-boiled eggs chopped 
separately. 

CVIII 

Season grated cheese with salt and pepper, 
spread on rounds of fried bread, and heat until 
the cheese is melted. 



Canapes 369 

CIX 

Mix a cupful of grated cheese with the beaten 
white of an egg, and salt and cayenne to season. 
Remove the centre from cubes of bread, fill 
with the cheese mixture, and bake for ten min- 
utes. Serve hot. 

CX 

Rub two chicken livers to a smooth paste with 
butter, seasoning with salt and paprika, spread 
on rounds of fried bread, and serve hot. 

CXI 

Mix equal quantities of minced cooked chicken, 
ham, or tongue with a little very thick Cream 
Sauce. Season with curry-powder and lemon- 
juice. Spread on small rounds of toast and serve 
hot, or make sandwiches of toast with the mix- 
ture between. 



94 



SANDWICH FILLINGS 

i. One-fourth pound of cooked chicken and 
two ounces of cooked ham chopped fine and 
seasoned with curry-powder. Heat the sand- 
wiches and serve a ball of Parmesan cheese 
mixed with butter on top of each. Add pounded 
anchovies to the chicken if desired. 

2. Anchovies pounded to a smooth paste 
with butter. 

3. Chopped tongue and hard-boiled eggs, sea- 
soned with salt, cayenne, and mustard, and mois- 
tened with cream. 

4. Grated cheese rubbed to a paste with 
butter. 

5. Grated cheese and chopped hard-boiled 
egg mixed with butter and seasoned with salt 
and pepper. 

6. Roquefort cheese rubbed to a paste with 
butter and seasoned with salt, pepper, and minced 
parsley or chives, or both. 

7. Thin slices of chicken and ham with mus- 
tard between. 

8. Thin slices of smoked goose breast cov- 
ered with chopped hard-boiled eggs seasoned with 
salt, pepper, and lemon-juice. 

370 



SanDwicb filliriQe 371 

9. Pate* de foie gras rubbed to a paste with 
butter. 

10. Thin slices of roast pork or veal seasoned 
with pepper, salt, and mustard, and covered with 
thin slices of pickles cut lengthwise. 

11. Sardines rubbed to a paste with butter 
and an anchovy, seasoning with salt, pepper, 
mace, and cayenne. 

12. Thin slices of German sausage. 

13. Chopped cooked ham or corned beef or 
tongue mixed with some of the fat and seasoned 
with salt and mustard. Rub to a paste with 
butter. 

14. Shrimps rubbed to a paste with butter, 
seasoned with salt, cayenne, and tarragon. 

15. Chopped cooked turkey and celery sea- 
soned with salt and pepper and mixed with 
chopped hard-boiled eggs. 

1 6. Chopped cold roast veal and hard-boiled 
eggs seasoned with salt, pepper, made mustard, 
and tarragon vinegar. 

1 7. Grated cheese rubbed to a paste with but- 
ter and seasoned with tarragon vinegar and made 
mustard. 

18. Sardines and chopped hard-boiled eggs 
rubbed to a paste with butter and seasoned with 
salt, pepper, and minced parsley. 

19. Chopped ham mixed with creamed butter 
and red pepper and mustard to season. Chopped 
hard-boiled eggs may be added. 

20. Thin slices of cold boiled ham spread 
with mustard. 



372 ©ne GbousanD Salafcg 

21. Chopped chicken cooked to a paste with 
butter and cream. 

22. Sardines rubbed to a paste with lemon- 
juice and spread on lettuce leaves. 

23. Chopped water-cress and hard-boiled 
eggs rubbed to a paste with butter and seasoned 
with salt, pepper, and lemon- juice. 

24. Chopped hard-boiled eggs seasoned with 
salt, pepper, and grated nutmeg. 

25 Chopped cooked beef tongue and boiled 
or canned mushrooms seasoned with mustard. 

26. Grated cheese and chopped hard-boiled 
eggs rubbed to a paste with butter and seasoned 
with salt, pepper, mustard, and vinegar. The 
whites of the eggs may be omitted, also the 
vinegar. 

27. Cold baked beans mashed to a paste 
and seasoned with mustard. Chopped celery 
may be added. 

28. Thin slices of bananas, spreading the 
bread with Mayonnaise. 

29. Chopped walnuts seasoned with salt. 

30. Chopped celery, using bread spread with 
Mayonnaise. 

31. Thin slices of cheese, or grated cheese, 
using brown bread if desired. 

32. Chopped olives and cream or cottage 
cheese, using brown bread if desired. 

33. Cottage cheese and lettuce leaves. 

34. Jellied chicken cut in thin slices. 

35. Softened sweet chocolate. 

36. Fresh figs split. 



San&wicb timings 373 

37. Chopped or split dates. Chopped nuts 
or preserved ginger may be added. 

38. Chopped hard-boiled eggs and cold 
cooked fish seasoned with salt and pepper, and 
rubbed to a paste with butter and cream. 

39. Potted ham and chopped celery mixed 
with Mayonnaise. 

40. Chopped ham seasoned with chopped 
pickle and mustard. 

41. Jelly. 

42. Lettuce leaves and Mayonnaise or boiled 
dressing. 

43. Mashed cooked fowl's liver and mashed 
boiled chestnuts mixed with melted butter and 
seasoned with salt, pepper, and lemon- juice. 

44. Nasturtium petals seasoned lightly with 
salt. A few young leaves may be added. 

45. Equal parts of grated Swiss cheese and 
chopped English walnuts seasoned with salt and 
cayenne. 

46. Chopped olives and celery seasoned with 
tomato catsup, mustard, chopped pickle, and 
salt and pepper. 

47. Chopped oysters cooked to a smooth 
paste with cracker dust and cream, and thick- 
ened with the beaten whites of eggs. Season 
with salt, pepper, and butter, and cool. 

48. Split fried oysters, using rye or brown 
bread. Season with mustard if desired. 

49. Roasted peanuts pounded to a paste and 
mixed with butter or Mayonnaise. 

50. Chop seeded raisins. 



374 ©ne Gbousanfc Salate 

51. Grated ham. 

52. Cream cheese and chopped olives mixed 
with Mayonnaise. 

53. Chopped sardines rubbed to a paste with 
lemon-juice. Mix with minced ham if desired. 

54. Cottage cheese seasoned with mustard, 
using rye bread. 

55. Sliced hard-boiled eggs and chopped 
olives, spreading the bread with Mayonnaise. 

56. Slices of ripe tomatoes, using rounds of 
bread spread with Mayonnaise. 

57. Chopped cooked sweetbreads mixed to a 
paste with melted butter and seasoned with 
pepper and salt. Minced ham may be added. 

58. Chopped water-cress seasoned with salt 
and mixed with butter or Mayonnaise. 

59. Chopped anchovies and hard-boiled eggs 
rubbed to a paste with butter and seasoned with 
grated nutmeg. 

60. Scraped raw beef seasoned highly. 
Toast the sandwiches after making. 

61. Chopped celery and hard-boiled eggs 
mixed with Mayonnaise. 

62. Thin slices of cheese seasoned with salt, 
cayenne, and mustard. 

63. Chopped chicken and parboiled oysters 
seasoned with salt and pepper and rubbed to a 
paste with melted butter. 

64. Mix a cupful each of chopped chicken 
and celery with very thick Cream Sauce, season 
with onion-juice and salt and add the stiffly- 
beaten whites of two eggs. Season with salt 



5anfcwfcb tfilllnas 375 

and cook in a double boiler without boiling. 
Season with lemon-juice and melted butter. 
Mould, chill, and cut into slices. 

65. Chopped chicken and ham mixed with 
Mayonnaise. 

66. Chopped chicken and almonds mixed 
with cream. Season with salt and paprika. 

67. Chopped chicken and English walnuts 
mixed with cream. Season with salt and pap- 
rika. 

68. Cook together five teaspoonfuls of pow- 
dered sugar, two of cocoa, and two of boiling 
water, seasoning with vanilla. Cool before 
using. 

69. Grated cheese and chopped hard-boiled 
eggs mixed to a paste with butter and seasoned 
with salt, pepper, and mustard. 

70. Chopped hard-boiled eggs mixed to a 
paste with melted butter, and lettuce leaves. 

71. Chopped cress mixed with butter, using 
brown bread. 

72. Chopped roast beef, tongue, ham, and 
turkey in equal quantities, seasoned with chopped 
olives and pickle and mixed with Mayonnaise or 
boiled dressing. 

73. Cold cooked fish mixed with Mayonnaise 
and seasoned with salt and pepper. 

74. Chopped chicken mixed with chopped 
olives, pickle, and capers, seasoned with tarragon 
vinegar and mixed with Mayonnaise. 

75. Jam, preserves, marmalade, or fresh 
or canned fruit, chopped fine. 



376 ©ne GbousanD Salads 

76. Lettuce leaves dipped in French dressing, 
and thin slices of cream cheese. 

77. Lettuce leaves dipped in French dressing. 

78. Chopped cooked meat seasoned with salt, 
pepper, and mustard, and moistened with milk, 
cream, or sherry. 

79. Chopped cooked meat mixed with May- 
onnaise. 

80. Chopped cress mixed with Mayonnaise. 

81. Chopped cooked salmon mixed with 
Mayonnaise and seasoned with minced capers 
and chives. 

82. Canned salmon seasoned with salt, lemon- 
juice and tomato catsup, mixed to a paste with 
butter. 

83. Split sardines, sprinkled with lemon- juice, 
and minced parsley. 

84. Chopped sardines, hard-boiled eggs, and 
olives seasoned with salt, mustard, and lemon- 
juice. 

85. Chopped anchovies and hard-boiled eggs 
seasoned with minced capers and parsley, made 
mustard and tarragon vinegar, rubbed to a paste 
with oil. 

86. Chopped hard-boiled eggs seasoned with 
chopped pickles and capers and mixed to a paste 
with Mayonnaise. 

87. Thin slices of cucumber dipped in French 
dressing. 

88. Thin slices of tomato dipped in French 
dressing or spread with Mayonnaise. 

89. Chopped hard-boiled eggs and veal sea- 



SanDwicb fillings 377 

soned with salt, pepper, and catsup, and rubbed to 
a paste with butter. 

90. Chopped ham and olives seasoned with 
mustard and minced parsley and rubbed to a 
paste with French dressing. 

91. Chopped chicken and mushrooms mixed 
with chopped English walnuts and melted butter. 
Season with pepper and salt and use whole- 
wheat bread. 

92. Chopped roast lamb seasonedwith minced 
olives, tomato catsup, and salt and pepper. Mix 
with Mayonnaise. 

93. Chopped rare roast beef seasoned with 
salt, pepper, and horseradish. Use graham 
bread if desired. 

94. Chopped hard-boiled eggs moistened with 
French dressing and seasoned with mustard and 
tabasco sauce. Use graham bread if desired. 

9 5 . Cream cheese mixed with chopped English 
walnuts. 

96. Chopped peanuts mixed with cream cheese 
and seasoned with salt. 

97. Chopped water-cress and cottage cheese 
seasoned with salt, pepper, and vinegar. 

98. Cottage cheese and lettuce leaves dipped 
in French dressing. 

99. Sardines mashed with butter and sea- 
soned with lemon- juice and tabasco sauce. 

100. Canned salmon and the yolks of hard- 
boiled eggs mixed with Mayonnaise or boiled 
dressing. Use brown bread. 

10 1. Chopped olives mixed with Mayonnaise. 



378 One GboueanD Salafcs 

1 02. Chopped hard-boiled eggs, olives, and 
pimentos, seasoned with grated onion and mixed 
with Mayonnaise. 

103. Chopped chicken or veal, seasoned with 
salt, pepper, and onion- juice, and mixed with 
Mayonnaise. Use lettuce leaves also. 

104. Chopped seeded raisins and candied 
lemon-peel moistened with lemon-juice. 

105. Melt grated chocolate with a little butter, 
season with sugar, cool, and moisten with cream. 

106. Chopped dates and nuts, seasoned with 
salt and mixed with creamed butter. Figs may 
be used instead of dates. 

107. Soft cream cheese and chopped crystal- 
lized ginger. Use ginger bread. 

108. Hot buttered toast and marmalade. 

109. Lettuce spread with Mayonnaise. 

no. Chopped cooked sweetbreads moistened 
with cream, seasoned with salt, cayenne, and 
lemon-juice. 

in. Chopped cooked lobster seasoned with 
tabasco, lemon-juice, and oil. 

112. Hot broiled ham and hot toast. 

113. Chopped cooked tongue seasoned with 
salt, pepper, cayenne, and mustard, and rubbed 
to a paste with butter. Or, mix the seasoning 
with the butter and use thin slices of tongue. 

114. Mint jelly to which whipped cream may 
be added just before it stiffens. Cool and cut 
into thin slices. 

115. Chopped olives mixed with butter and 
seasoned with anchovy paste. 



Sanfcwtcb ffillings 379 

116. A slice each of chicken and ham or bacon 
and a lettuce leaf. Use toast and put a slice 
of tomato on top with a little Mayonnaise if 
desired. Spread the toast with butter or May- 
onnaise. 

117. Ham and chicken seasoned with minced 
olives and white pepper and moistened with 
oil. 

118. Chopped hard-boiled eggs and olives 
moistened with melted butter. 

119. Chopped nasturtiums, capers, and mut- 
ton, mixed with Mayonnaise. 

120. Chopped beef and cress or parsley. 

1 a 1. Chopped chicken and ham or tongue 
seasoned with curry-powder, and moistened with 
Cream Sauce. Serve hot and use toast. 

122. Chopped salmon seasoned with minced 
capers and mixed with Mayonnaise. 

123. Cream cheese and jam or marmalade, 
using brown bread. 

124. Fill cream puff shells with chicken salad. 

125. Fill cream puff shells with whipped cream 
mixed with jam. 

126. Chopped meat or chicken, seasoned with 
lemon-juice and mustard and moistened with 
butter and cream. Use brown bread. 

127. Chopped hard-boiled eggs and grated 
cheese seasoned with salt, pepper, mustard, and 
vinegar or lemon-juice and moistened with 
melted butter. 

128. Grated cheese and chopped celery 
moistened with whipped cream. 



380 One GbousanD Salads 

129. Cottage cheese and chopped water-cress 
rubbed to a paste with butter. 

130. Chopped figs and raisins. 

131. Potted ham moistened with vinegar and 
seasoned with mustard. 

132. Chopped ham and hard-boiled eggs 
seasoned with mustard and cayenne. 

133. Chopped sardines and hard-boiled eggs 
seasoned with mustard and horseradish. 

134. Grated cheese, chopped celery, and 
olives, moistened with melted butter. 

135. Chop fine three sardines, a cupful of 
boiled ham and three small cucumber pickles. 
Add a teaspoonful each of mustard, catsup, and 
vinegar, and season with salt and cayenne. 

136. Chopped English walnuts mixed with 
Mayonnaise. 

137. Pat6 de foie gras. 

138. Chopped lobster seasoned with tabasco, 
lemon-juice, and oil mixed with chopped cucum- 
ber. 

139. Chopped pickled lambs' tongues sea- 
soned with minced capers or pimento and mois- 
tened with butter. 

140. Chopped ham and hard-boiled eggs sea- 
soned with mustard, onion-juice, and minced 
capers, and mixed to a paste with butter. 

141. Chopped chicken and hard-boiled egg- 
yolks seasoned with minced parsley, grated 
onion and celery-salt and moistened with butter. 

142. Melt a teaspoonful of butter, add a cup- 
ful of grated cheese and salt, mustard, cayenne, 



Sanfcwfcb aFillfngs 381 

and paprika to season. Stir until the cheese is 
melted, then add the yolks of two eggs, beaten 
with a cupful of milk, cream, or stewed and 
strained tomatoes. Cool before using. 

143. Cream cheese and lettuce leaves and 
chopped olives and pimentos mixed with Mayon- 
naise. 

144. Mix grated Edam cheese with chopped 
salted nuts and butter and season with pepper. 

145. Chopped hard-boiled eggs, seasoned with 
anchovy paste and mixed with Mayonnaise. 
Use rye bread. 

146. Cooked and mashed shad roe, seasoned 
with chopped pickle and mixed with Mayon- 
naise. 

147. Chopped cooked fish and pickle mixed 
with Mayonnaise. 

148. Sliced hard-boiled eggs seasoned with 
salt, pepper, and minced parsley. Add lettuce 
and Mayonnaise if desired. 

149. Chopped hard-boiled eggs mixed with 
Mayonnaise or Cream Sauce. 

150. Lettuce, cress, and Mayonnaise. 

151. Chopped cooked lobster and shredded 
lettuce. 

152. Cottage cheese and chopped olives sea- 
soned with mustard and mixed with Mayonnaise. 
Chopped pimentos may be added. 

153. Thin slices of Gruyere cheese. Spread 
with mustard and sprinkle with salt and 
pepper. 

1 54. Grated cheese mixed to a paste with but- 



382 $ne Gboudand Salads 

ter. Season with salt, mustard, paprika, an- 
chovy paste, and vinegar. 

156. Chopped mixed nuts, seasoned with salt. 

157. Chopped roast pork and Mayonnaise. 
Or, Worcestershire or tomato catsup. 

158. Potted ham, tongue, or chicken separ- 
ately or mixed. Add Mayonnaise or boiled 
dressing or tomato catsup if desired. 

159. Sliced chicken and Mayonnaise. 

160. Chopped hard-boiled eggs, Mayonnaise, 
and lettuce leaves. 

161. Grated cheese mixed with chili sauce or 
tomato catsup. 

162. Chopped Swiss cheese and an equal 
quantity of chopped nuts, seasoned with salt 
and cayenne. 

163. Apple sauce seasoned with nutmeg or 
cinnamon and moistened with whipped cream. 

1 64. Slices of lemon jelly thickly moulded with 
chopped nuts, dates, figs, and bananas. 

165. Nut butter moistened with cream and 
seasoned with salt and paprika. 

166. Chopped hard-boiled eggs, anchovies, 
and lobster seasoned with salt, pepper, lemon- 
juice, and Worcestershire. Use brown bread and 
lettuce leaves. 

167. Chopped cooked fish and hard-boiled 
eggs moistened with cream and seasoned with 
minced parsley and Worcestershire. 

168. Sardines rubbed to a paste with Worces- 
tershire and lemon-juice. 

169. Canned salmon rubbed to a paste with 



SanOwicb .fillings 383 

lemon-juice and chopped hard-boiled egg yolks. 
Season with salt and cayenne and use lettuce 
leaves or cress. 

1 70. Strawberries rubbed to a paste with but- 
ter and confectioner's sugar and seasoned with 
lemon-juice. 

171. Water-cress dipped in French dressing. 
Cream cheese or French mustard may be added. 

172. Chopped dates, nuts, figs, and raisins. 
Use graham bread and season with salt. 

173. Chopped meat and celery mixed with 
Tartar Sauce. 

174. Anchovies rubbed to a smooth paste 
with butter, sliced hard-boiled eggs, and cress. 
Use brown bread. 

175. Mash cooked chicken liver, as much 
chopped olives, and Mayonnaise. 

176. Salmon mixed with Mayonnaise and 
sliced cucumbers. 

177. Sliced cucumbers and bread spread with 
Mayonnaise. Or, cucumbers dipped in French 
dressing. 

178. Chopped candied cherries moistened with 
orange juice or maraschino. 

179. Crab apple jelly. Use whole wheat 
bread, spread with thick cream and season with 
salt. 

180. Orange marmalade. 

181. Chopped dates and half as much pecans 
mixed to a paste with butter. 

182. Figs preserved in cordial. Drain and 
mash to a paste. 



384 One Gbousanfc Salads 

183. Cold stewed mushrooms split. Use 
entire wheat bread. 

184. Lobster salad. 

185. Chicken salad. 

186. Baked beans seasoned with horseradish 
or tomato catsup, onion-juice, made mustard, 
minced parsley, and celery. 

187. Chopped celery and apples, nuts or 
olives, mixed with Mayonnaise. 

188. Cream cheese and Roquefort cheese rubbed 
to a paste with cream and seasoned with paprika. 

189. Cream cheese, minced olives, and lettuce 
leaves dipped in French dressing. 

190. Cottage cheese seasoned with anchovy 
paste and paprika or minced parsley. 

191. Sliced cucumbers dipped in French 
dressing and sprinkled with minced chives. 

192. Chopped hard-boiled eggs seasoned with 
salt, paprika, and celery leaves or mustard and 
mixed with melted butter. 

193. Chopped water-cress or endive mixed 
with chopped hard-boiled eggs and French 
dressing or Mayonnaise. 

194. Chopped cooked ham or tongue and veal 
seasoned with vinegar, tabasco, mustard, and 
horseradish or tomato catsup, and mixed with 
Mayonnaise. 

195. Grated cheese mixed with minced olives 
and butter, seasoning with salt, paprika, mustard, 
vinegar, and anchovy paste. 

196. Nasturtium blossoms mixed with May- 
onnaise. 



SanDwicb ffillings 385 

197. Chopped mixed nuts mixed with May- 
onnaise. 

198. Split fried kidneys and lettuce leaves 
dipped in French dressing. 

199. Pate* de foie gras and chopped chicken 
and lettuce leaves dipped in French dressing. 

200. Sardines and chopped olives or pickles 
seasoned with lemon-juice and mixed with 
butter. 

201. Chopped chicken, lamb, or veal seasoned 
with grated cheese, mustard, salt, and paprika 
and moistened with cream. Lettuce leaves 
dipped in French dressing. 

202. Mashed shrimps seasoned with lemon- 
juice and mixed with Mayonnaise. 

203. Tartar Sauce and lettuce leaves dipped 
in French dressing. 

204. Chopped chicken and sweetbreads sea- 
soned with minced truffles and mixed with May- 
onnaise. 

205. Sliced bananas seasoned with mara- 
schino, grape-, or lemon- juice. Spread the bread 
with thick cream sweetened with honey. 

206. Bananas mashed with red raspberries, 
sweetened to taste, and moistened with cream. 

207. Grated cocoanut, chopped nuts, and 
sugar, moistened with rose water or lemon- juice 
and mixed with cream. 

208. Chopped dates and English walnuts 
mixed with cream. 

209. Jelly, jam, or marmalade mixed with 
chopped nuts. 



386 One Cbouganfc Salafcs 

210. Candied orange peel and preserved 
ginger chopped fine and mixed with cream. 

211. Chopped maraschino cherries and nuts. 

212. Minced preserved ginger and kumquats. 

213. Chopped cucumbers mixed with Mayon- 
naise. 

214. Minced boiled ham mixed with Tartar 
Sauce. 

215. The yolks of hard-boiled eggs rubbed to 
a paste with butter and seasoned with anchovy 
paste. 

216. Split fried oysters and lettuce leaves 
dipped in Mayonnaise. 

217. Preserved ginger sliced very thin. 

218. Chopped figs cooked to a paste with a 
little boiling water and seasoned with lemon- 
juice. Cool and sprinkle with chopped peanuts. 

219. Quince jelly and chopped English wal- 
nuts. 

220. Hot roast beef and lettuce leaves. Use 
butter seasoned with mustard. 

221. Anchovies and chopped olives. 

222. Pounded anchovies mixed with the 
yolks of hard-boiled eggs, seasoning with curry 
powder, grated Parmesan cheese, and cayenne, 
and moistening with cream. 

223. Thin slices of cold roast beef and toma- 
toes. Spread the bread with grated horseradish 
mixed with Mayonnaise. 

224. Thin slices of beef or mutton and tomato. 
Spread the bread with Mayonnaise mixed with 
minced olives. 



SanOwicb ff filings 387 

225. Cold roast beef, lettuce leaves, and sliced 
cucumbers. 

226. Sardines and chopped olives rubbed to 
a paste with butter and seasoned with lemon- 
juice. 

227. Sardines and minced parsley seasoned 
with lemon- juice and cayenne and rubbed smooth 
with butter. 

228. Dates and figs chopped fine and seasoned 
with lemon-juice. Add chopped nuts if de- 
sired. 

229. Minced ginger and candied orange peel 
mixed with cream cheese and moistened with 
cream. 

230. Candied orange peel chopped fine and 
moistened with cream. 

231. Candied cherries chopped fine and 
moistened with cream. 

23 2 . Roquefort cheese rubbed to a paste with 
oil and butter, seasoning with salt and cayenne. 

233. Chopped chicken and minced olives 
mixed with Mayonnaise. 

234. Salmon rubbed to a paste with melted 
butter and seasoned with salt, pepper, and Wor- 
cestershire, and sliced cucumbers dipped in 
French dressing. Add minced onion if desired. 

235. Chopped chicken and ham mixed with 
pounded anchovies, Mayonnaise, and chopped 
olives. 

236. Chopped hard-boiled eggs and anchovies 
mixed to a paste with Mayonnaise. 

237. Chopped tongue and ham rubbed to a 



388 One ttbousanft Salads 

paste with butter and seasoned with chopped 
truffles, paprika, lemon- juice, and onion- juice. 
Add water-cress or lettuce leaves if desired. 

238. Chopped chicken and ham cooked to a 
smooth paste with butter and oyster liquor, 
seasoning with mace and onion- juice. Cool and 
spread on graham bread. 

239. Chopped tongue and ham heated with 
three tablespoonfuls each of butter and oil, 
seasoning with paprika and mustard. Thicken 
with the beaten yolks of eggs, and cool. 

240. Chopped hard-boiled eggs and pickles 
rubbed to a paste with butter. 

241. Chopped celery and hard-boiled eggs 
mixed with Mayonnaise. 

242 . Lettuce leaves or cress spread with May- 
onnaise. Use graham bread. 

243. Chopped candied cherries, peaches, and 
apricots moistened with melted butter. 

244. Chopped raisins moistened with butter. 

245. Thin slices of cooked sausages, lettuce 
leaves, and cucumber pickles. 

246. Chopped roast beef seasoned with celery 
salt, tomato catsup, Worcestershire sauce, 
melted butter, and onion- juice. 

247. Chopped mutton seasoned with salt, 
paprika, and tomato catsup. Spread the bread 
with Mayonnaise mixed with minced capers. 

248. Grated cheese rubbed to a paste with 
chicken stock. 

249. Thin slices of corned beef spread with 
mustard. 



SanOwicb fillitxQe 389 

250. Smoked or pickled tongue. 

251. Herring chopped with boiled eggs. 

252. Chopped veal and hard-boiled eggs sea- 
soned with mustard. 

253. Chopped tongue and pickles. 

254. Mashed cooked fowl livers seasoned with 
onion- juice and Worcestershire. 

255. Chopped ham heated with cream and 
butter and thickened with the beaten yolks of 
eggs. Season with cayenne and cool. 

256. Cream cheese seasoned with caraway 
6eed. 

257. Chopped roast goose seasoned with cat- 
sup and minced pickle. 

258. Chopped ham and chicken, moistened 
with cream and butter, and seasoned with 
grated cheese. 

259. Thin slices of chicken and broiled ham 
and lettuce leaves. Use toast and put a slice 
of tomato on each sandwich. 

260. Chopped marrons glace moistened with 
whipped cream. 

261. Chopped peanuts moistened with 
whipped cream. 

262. Chopped dates and nuts moistened with 
cream. 

263. Chopped green peppers mixed with 
cream cheese. 

264. Chopped chicken and peanuts mixed 
with Mayonnaise. 

265. Grated cheese mixed to a paste with but- 
ter and seasoned with mustard and Worcestershire. 



39° ©ne Gboueanfc Salafca 

266. Chopped oysters mixed with melted 
butter and cream and thickened with beaten 
egg whites and cracker dust, seasoning with salt, 
pepper, lemon-juice, and nutmeg. Cook, cool, 
and mix with chopped celery before using. 

267. Chopped figs cooked to a paste and sea- 
soned with lemon-juice. Sprinkle thickly with 
chopped nuts. 

268. Chopped olives and celery seasoned with 
salt, pepper, mustard, catsup, and minced 
pickle. 

269. Thin slices of Swiss cheese. Use rye 
bread. 

270. Chopped chicken and green peppers 
mixed with Mayonnaise. 

271. Chopped sweetbreads mixed with May- 
onnaise. 

272. Pate' de foie gras and chopped hard- 
boiled eggs seasoned with grated onion. 

273. Grated Swiss cheese and chopped Eng- 
lish walnuts seasoned with salt and paprika. 

274. Cottage cheese and freshly grated co- 
coanut seasoned with salt and moistened with 
cream. 

275. Chopped figs and peanuts seasoned with 
lemon-juice. 

276. Chopped cooked prunes seasoned with 
lemon-juice. Chopped nuts may be added if 
desired. 

277. Chopped peanuts moistened with boiling 
water and thickened with corn-starch. Season 
with salt and cool. 



San&wicb fftUinga 391 

278. Chopped Brazil nuts rubbed to a paste 
with butter. 

279. Chopped Roquefort cheese and olives 
mixed with peanut butter. 

280. Chopped veal, apples, celery, and nuts 
mixed with Mayonnaise. 

281. Dates, figs, and nuts seasoned with 
lemon- juice and moistened with hot water. 

282. Chopped ginger moistened with cream. 

283. Candied orange peel and cherries 
chopped fine. 

284. Chopped olives and anchovies mixed 
with lemon- juice. Use brown bread. 

285. Anchovies, hard-boiled yolks of eggs 
seasoned with grated cheese, cayenne, and curry 
powder, and moistened with cream. 

286. Cold roast beef and sliced tomatoes. 
Spread the bread with Mayonnaise mixed with 
horseradish. 

287. Chopped olives with Mayonnaise, sliced 
beef or mutton, and tomato. 

288. Flaked salmon jellied in well-seasoned 
chicken stock. 

289. Sweetbreads and Mayonnaise. 

290. Chopped shrimps rubbed to a paste with 
oil and seasoned with lemon-juice, paprika, 
celery salt, and Worcestershire. 

291. Chopped raw oysters seasoned with salt, 
pepper, and tabasco with lettuce leaves. 

292. Salmon cooked in stock and chopped 
with shallots and parsley. Rub to a paste 
with French dressing. 



392 One GbousanD Salads 

293. Mashed shad roe and chopped pickle. 

294. Mashed shrimps seasoned with lemon- 
juice and mixed with Mayonnaise. 

295. Chopped anchovies, pickles, and capers 
mixed with hard-boiled egg yolks and butter 
seasoned with mustard. Use graham bread. 

296. Mashed sardines and hard-boiled egg 
yolks rubbed to a paste with butter and seasoned 
with lemon- juice and minced olives. 

297. Chopped nuts and olives mixed with 
Mayonnaise and lettuce leaves. Use brown 
bread. 

298. Chopped hard-boiled eggs mixed with 
Mayonnaise and spread on lettuce leaves. 

299. Pimentos and lettuce leaves. Spread 
the bread with Mayonnaise. 

300. Sliced tomato and shredded lettuce 
seasoned with salt, pepper, and lemon- juice. 

301. Chopped boiled eggs and potatoes mixed 
with Mayonnaise. 

302. Baked beans mashed to a paste, seasoned 
with horseradish, chopped celery, mustard, and 
onion-juice. 

303. Chopped olives and capers mixed to a 
paste with butter, and seasoned with paprika and 
celery salt. Use rye bread. 

304. Chopped celery, olives, and nuts mixed 
with Mayonnaise. 

305. Chopped cucumbers and chives mixed 
with French dressing. 

306. Chopped apples, celery, and white grapes 
seasoned with oil and lemon-juice. 



SanDwicb fillings 393 

307. Chopped green pepper mixed with May- 
onnaise and seasoned with grated onion. 

308. Freshly grated horseradish seasoned 
with lemon-juice and rubbed to a paste with 
butter. 

309. Boiled salsify rubbed to a paste with 
cream and seasoned with anchovy sauce and 
cayenne. 

310. Chopped cooked spinach, parsley, and 
capers rubbed to a paste with butter. 

311. Chopped cooked lobster and fried mush- 
rooms, seasoned with salt, pepper, onion-juice, 
tomato catsup, and lemon- juice. 

312. Thin slices of Spanish onion soaked for 
an hour in ice- water. 

313. Chopped ripe olives mixed with Mayon- 
naise. 

314. Chopped cooked spinach and hard- 
boiled eggs mixed with Tartar Sauce. 

315. Thin slices of tomatoes dipped in French 
dressing. 

316. Chopped apples and celery mixed with 
French dressing or Mayonnaise. 

317. Chopped ham and veal seasoned with 
mustard and tabasco sauce. 

318. Thin slices of fried bacon. 

319. Chopped roast beef seasoned with salt, 
tomato catsup, Worcestershire, and onion- juice, 
rubbed smooth with melted butter. 

320. Chopped chicken and tongue seasoned 
with paprika and celery salt and mixed with 
Mayonnaise. 



394 ©ne XTbousanD SalaDs 

321. Chopped chicken and ham seasoned with 
minced truffles, salt, pepper, mustard, and mush- 
room or tomato catsup. 

322. Chopped chicken and hard-boiled egg 
yolks mixed with French dressing and seasoned 
with minced parsley, celery salt, and lemon- juice. 

323. Chopped ham and chopped mustard 
pickles moistened with the dressing. 

324. Fried chicken livers cooked soft in 
chicken stock with a slice of onion and mashed 
with melted butter, and salt, paprika, mustard, 
and curry powder to season. 

325. Chopped veal and tongue seasoned with 
anchovy essence and lemon-juice and mixed with 
melted butter. 

326. Chopped roast mutton seasoned with 
grated cheese and mustard and moistened with 
cream. Use with lettuce leaves dipped in French 
dressing. 

327. Thin slices of turkey and fried bacon on 
toast spread with Mayonnaise. 

328. Chopped chicken and celery mixed with 
Mayonnaise. 

328. Chopped mutton seasoned with salt, 
paprika, tomato catsup, and minced capers. 
Mix with Mayonnaise. 

330. Boiled calf's liver mashed with melted 
butter and cream and seasoned with poultry 
seasoning. 

331. Chopped chicken seasoned with grated 
cheese, salt, paprika, and mustard and moist- 
ened with cream. 



SanDwicb Jffllfnas 395 

332. Chopped boiled tongue seasoned with 
minced capers, pickles, parsley and onion, mixed 
with melted butter. 

333. Chopped celery and chicken mixed with 
French dressing. 

334. Chopped chicken livers and olives mixed 
with Mayonnaise. 

335. Chopped sweetbreads and cucumbers or 
celery mixed with Mayonnaise. 

336. Chopped veal and tongue seasoned with 
horseradish and mixed with Mayonnaise. 

337. Chopped chicken and sweetbreads sea- 
soned with minced truffles and mixed with May- 
onnaise. 

338. Chopped candied cherries and seeded 
raisins seasoned with sherry and lemon-juice. 

339. Chopped ginger moistened with orange- 
juice. 

340. Chopped Chutney seasoned with mus- 
tard and lemon-juice and rubbed to a paste with 
butter. 

341. Currant j elly . 

342. Chopped almonds mixed with cream or 
almond paste. Use brown bread. 

343. Chopped apples, celery, and chestnuts 
seasoned with mustard and paprika and mixed 
to a paste with butter. 

344. Chopped peanuts moistened with wine. 

345. Chopped olives and peanut butter sea- 
soned with lemon- juice and salt. 

346. Chopped pecans mixed with Mayon- 
naise. Use whole wheat bread. 



396 ©ne GbousanD SalaDs 

347. Thin slices of Swiss cheese spread with 
mustard. 

348. Cottage cheese seasoned with anchovy 
essence and paprika. Spread on graham bread. 

349 . Cream cheese rubbed to a paste with cur- 
rant jelly. 

350. Cottage cheese seasoned with salt, 
melted butter, and mustard, and moistened with 
cream. 

351. Grated cheese seasoned with anchovy 
paste, mustard, salt, and tabasco and rubbed to 
a paste with cream. 

352. Roquefort cheese and cream cheese 
rubbed to a paste with cream and seasoned with 
paprika. 

353. Chopped pimentos mixed with Mayon- 
naise, lettuce leaves, and cream cheese. Use 
brown bread. 

354. Cottage cheese seasoned with mustard 
and chopped olives and mixed with Mayon- 
naise. 

355. Cream cheese seasoned with tabasco and 
Worcestershire and rubbed to a paste with 
butter. 

356. Grated cheese mixed with the yolks of 
hard-boiled eggs and seasoned with salt, pa- 
prika, and made mustard. Rub to a paste with 
oil. 



BACK TALK 

When this book was begun, the author 
planned to give to each salad, sandwich filling, 
and canape a nice name which would look well in 
print, not be too hard to pronounce, and, at 
the same time, give no idea of any ingredient in 
the dish. It soon became evident, however, that 
naming all the freight cars in the United States 
would be an easier job. 

If any industrious reader should happen to 
think of about 1500 nice names, please send 
'em in, or write 'em down on the following pages. 

O. G. 



397 



398 ?tt>Dttional IRecipes 



HOMtional IRecfpes 399 



4 oo HOditional "Recipes 



a&fcfUonal "Recipes 4 oi 



402 HfcNtional Itecipes 



Additional "Recipes 403 



4 o4 HDOittonal "Recipee 






HOOitional lieclpes 405 



4 o6 Additional IRcctpea 



AODitional IRedpes 407 



INDEX 

Additional Recipes, 398-407 
Aspic, 44-49 

Chicken, 47 

Cucumber, I, II, 47-48 

Plain, I-VIII, 44-46 

Quick, 47 

To clear, 47 

Tomato, plain, I-III, 48-49; border, 49 
Back Talk, 397 
Canapes, I-CXI, 343-369 
Cheese and Nut Salads, 262-273 

Almond, I-III, 268 

Cheese, I-XX, 262-266 

Cheese and Nut, I, II, 266-267 

Chestnut, I-VII, 268-270 

Nut, I-IV, 267 

Peanut, I, II, 270 

Pecan, I-IV, 270-271 

Walnut, I-VI, 271-273 
Cheese Dishes, 274-342 

Auditorium, 274 

Balls, I-XI, 274-276 

Biscuits, I-V, 277-278 

Bread Sticks, 321 

Cakes, I-III, 278 

Charlotte, 283 

Cottage, I, II, 279 

Crackers, I-V, 280-281 

Creamed, I-III, 282-283 

Croquettes, I-IX, 285-287 

Croustades, I-III, 284 

409 



4 io fnOex 

Cheese Dishes, — Continued. 
Crusts, 279 
Custard, I-V, 281-282 



Cutlets, 283 

Dates, stuffed with, 288 



Dessert, 288 

Devilled, I, II, 288 

Devilled Biscuit, 288 

Dream Cakes, 287 

Dumplings, 289 

English Monkey, I— III, 289-290 

Escalloped, plain, I— III, 290; with eggs, 291 

Fingers, I-V II, 292-294 

Fondu, I-XVIII, 294-299 

Fritters, I-IV, 291-292 

Gnocchi, I, II, 300 

Golden Buck, I-VI, 300-302 

Mock Crab, 302 

Nut, 302 

Omelet, I-VI, 302-304 

Paste, 305 

Patties, I-IV, 304-305 

Potted, 305 

Pudding, I-V, 306-307 

Puffs, I-IV, 307-308 

Ramekins, I— III, 309 

Roasted, I— II, 310 

Scallops, 321 

Schmierkase, 321 

Scramble, I, II, 322 

Slippers, 270 

Souffle, I-XXIV, 329-336 

Spanish, 322 

Straws, I-XXVII, 322-329 

Timbales, I-IV, 341-342 

Toast, plain, I-VI I, 337~339; cream, I, II, 

339; with sardines, 340 
Toasted, I-IV, 337 
Wafers, I, II, 342 
with tomatoes, plain, 340; creamed, 340 



Index 411 

Dressings, 1-44 
Bacon, 41 

Boiled, I-LXII, 8-26 
Cheese, 41 
Club, 40 
Cream, sweet, I-XVI, 27-31; sour, I-VII, 

31-32; whipped, I-VI, 32-33 
Curry, 40 

Egg, I-XVII, 34-38 
French, plain, 6; with seasoning, 6; for 

fruit, 7 
German, 39 
Italian, 40 
Mayonnaise, plain, 7 ; arrowroot, 41 ; English, 

42; jelly, I, II, 39; potato, 39 
Mustard, 42 
Potato, 39 
Ravigote, 41 
Remoulade, I— III, 42-43 
Sidney Smith's, 43 
Sweet, 38 
Vinaigrette, 40 

Egg Salads, 252-261 

Fish Salads, 50-87 

Anchovy, plain, I, II, 50; with egg, I, II, 50; 
with peppers, 5 1 ; with potato, 5 1 

Clam, plain, 51 ; with celery, 51 ; with grape- 
fruit, 52 

Crab, plain, I— III, 52; with celery, I— III, 
52-S3; witn e gg. 53-54; mock, 54; soft 
shell, 54 

Crawfish, I— II, 54 

Dumas, 55 

Frogs' legs, 59 

Halibut, I-V, 59-60 

Herring, I -XI, 60-63 

Jellied, 58 

Lobster, I-XVI, 64-67 

Mackerel, 67 



4i2 Index 

Fish Salads, — Continued. 

Mussel, I-IV, 68 

Nos. I-X, 55-57 

Oyster, plain, I-XVII, 69-72; with chicken, 
72; with sweetbread, 73 

Oyster-crab, 73 

Prawn, I, II; 73 

Russian, I, II, 74 

Salmagundi, I, II, 78 

Salmon, plain, I-XII, 74-77; with cucum- 
ber, 78; moulded, 77 

Salt, 59 

Sardine, I-XI, 78-80 

Scallop, I-VII, 81-82 

Shad Roe, plain, I-VIII, 82-84; with cucum- 
bers, 84 

Shrimp, plain, I-VI, 84-85; with asparagus, 
85; with cress, 86; with cucumber, 86; 
with tomato, 86 

Sturgeon, 86 

Tonno, 87 

White-fish, fresh, I, II, 87; smoked, 87 

with macaroni, 58 

with onion, 58 

with oysters, 58 

with potato, 58 

Fruit Salads, 226-253 

Alligator Pear, I-IV, 226 
Apple, I-XI V, 227-229 
Apricot, I, II, 230 
Banana, I-IV, 230-231 
Cantaloupe, I, II, 231 
Cherry, I-X, 231-234 
Cumquat, 234 
Currant, 234 
Fruit, 234 

Grape, I-VII, 234-236 
Grapefruit, I-VIII, 236-238 
Macecloine, I-IX, 238-240 



fn&er 4*3 

Fruit Salads, — Continued. 
Orange, I-XXI, 241-245 
Peach I-VIII, 246-247 
Pear, 1— III, 247-248 
Pineapple, I— XI, 248-250 
Quince, 250 
Strawberry, 250 
Watermelon, 251 

Meat Salads, 88-124 
Bacon, I, II, 88 
Beef, I-XVI, 88-91 
Calf's brain, I, II, 100 
Calf's head, 100 
Chicken, plain, I-XXXI, 92-99; Dutch, 100; 

jellied, 99 
Duck, I-III, 101 
Dutch, I-III, 102 
Game, I, II, 102-103 
Goose, I, II, 103 
Ham, plain, I-VIII, 103-104; with potato, 

10s 
Lamb, I-III, 105 
Liver, I-III; 106 
Mutton, 106 
Partridge, I, II, 107-108 
Pate de foie gras, I, II, 107 
Pigs' feet, I, II, 108 
Pork, 108 

Rabbit, I, II, 108-109 
Russian, I-XIV, 109-113 
Swedish, 117 

Sweetbread, I-XXII, 113-117, 
Tongue, I-X, 1 18-120 
Tripe, I-VI, 1 20-1 21 
Turkey, I-VII, 1 21-122 
Veal, I-X, 122-124 
with potato, I, II, 106-107 

Proper Salads and Others, 1-5 

Rabbits, 310 



414 In&ex 

Rabb its, — Continued. 
Bacon, 310 
Noodle, 311 
Oyster, 311 
Tomato, 311 

Welsh, I-XXXIV, 3 1 1-3 20 
Yorkshire, 310 

Sandwich Fillings, Nos. I-CCCLVI, 370-396 

Vegetable Salads, 125 

Artichoke, I— XI, 125-127 

Asparagus, plain, I-XII, 127-129; a la 

vinaigrette, 129; in aspic, 129 
Bean, plain, I-XIV, 130-132; red, 132; 

string, I-XIII, 132-134 
Beet, plain, I-XXIV, 135-139; stuffed, I- 

VIII, 139-140 
Broccoli, 141 

Brussels sprouts, I-VI, 141-142 
Cabbage, I-XVII, 142-145 
Carrot, I— III, 145 
Cauliflower, I-XII, 146-147 
Celery, plain, I-XXV, 148-152; jelly, I, II, 

IS 2 " 1 53; root » I-IV, i53" I S4 
Chiccory, I, II, 154 
Chiffonade, I-VIII, 154-156 
Club, 156 
Corn, 156 
Creole, 158 
Cress, I-VII, 158 
Cucumber, plain I-XXIII, 158-162; jelly, 

I, II, 162-163; stuffed, I-VII, 163-164 
Dandelion, I-III, 164 
Dumas, 165 
Egg-plant, 166 
Endive, I-VI, 165-166 
Escarole, I, II, 166 
German, I-III, 166-167 
Jardiniere, 167 
jellied, 224 



fn&ei 415 

Vegetable Salads, — Continued. 
Lentil, 170 
Lettuce, plain, I-XIII, 167-170; German, 

170 
Macedoine, plain, I-XXVII, 170-176; jellied, 

If II, 176 
Mushroom, I— III, 177 
Okra, I-III, 177-178 
Onion, I-VIII, 178-179 
Parsnip, 179 

Pea, plain, I-IX, 180-182; jellied, 182 
Pepper, I-IX, 182-184 
Pimento, I-III, 180 
Pompadour, 180 
Potato, I-LXIV, 184-198 
Radish, I-III, 198-199 
Russian I-XV, 199-203 
Salsify, I-VII, 203-204 
Spinach, I-VI, 205-206 
Squash, 204 

Sweet Potato, I-III, 206 
Tomato, plain, I-XXXVII, 207-213 ; frozen, 

I-III, 222; jelly, I-IX, 219-222; stuffed, 

I-XXXII, 214-219 
Topsy-turvy, 224 
Turnip, plain, I-IV; jellied, 223 
Waldorf, I, II, 225 



fl: Selection from the 
Catalogue of 

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1 A helpful companion for any woman seeking to 
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IV. How to Cook Shell-Fish. 

M Olive Green, that merry, instructive writer of readable 
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Another aim, almost if not quite equal, is economy, 
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